1 c. ketchup
1/2 c. white vinegar
1/4 c. Worcestershire sauce
1 c. brown sugar
2 tbsp. dry mustard
2 tsp. chili powder
1 tsp. ground ginger
4 med. garlic cloves, crushed
3 tbsp. butter
4 slices lemon

Combine all ingredients in medium saucepan. Stir with wire whisk until smooth. Can be doubled or tripled. Place in glass jar, in refrigerator. Will last for 2 to 3 weeks. This sauce is great with poultry and pork.