Coloradoans insist that bright red Colorado chili peppers are a prerequisite in this rib tickler. Speaking dispassionately, non- native chili powder will do in a pinch.

Makes about 1 1/2 cups for $2.00. Nutrient Value Per 1/4 Cup: 134 calories, 2 gm. protein, 5 gm. fat, 451 mg. sodium, 10 mg. cholesterol. 1 clove garlic, finely chopped 2 tbsp. unsalted butter 1 can (12 oz.) beer 1/2 c. tomato juice 1/4 c. Worcestershire sauce 1/4 c. brown sugar 1/2 lemon, sliced 1 tbsp. paprika 2 tbsp. prepared mustard 2 tbsp. chili powder or mild ground chilies 1 tbsp. tomato paste 1 tsp. crushed red pepper flakes 1/8 tsp. leaf marjoram, crumbled 1/8 tsp. leaf thyme, crumbled 1/2 tsp. salt 1/4 tsp. pepper

Saute onion and garlic in butter in medium-size saucepan over medium- low heat 5 minutes or until golden. Add remaining ingredients. Bring to boiling. Lower heat, simmer 30 minutes, stirring occasionally. Remove lemon slices. Refrigerate cooled sauce in tightly covered container up to 2 weeks.