1 box light or dark brown sugar
3/4 c. cider vinegar
1 (28 oz.) bottle ketchup
1/4 c. minced dried onion
3 tbsp. Worcestershire sauce
2 tbsp. French's mustard

Combine well all ingredients in a saucepan. Stir at medium heat until mixture boils. Reduce heat and simmer for 20 minutes. After cooling, pour sauce into a covered container and refrigerate. Sauce keeps for months.

Variation: When cooking chicken, add crushed pineapple to the sauce that gets spread over the chicken.