1 c. tomato catsup
1 c. chili sauce
1/2 c. currant jelly
1/4 c. Dijon mustard
1/2 c. brown sugar
1/4 c. red wine vinegar
1 tbsp. Worcestershire
2 tbsp. A-1 sauce
1 tsp. dry mustard
1/4 c. honey
1 tsp. coarsely cracked black pepper
Salt to taste
Pork spare ribs or beef short ribs (allow 1 lb. per person

Combine all ingredients except ribs. Cut ribs into serving size pieces. Marinate in refrigerator in sauce for several hours or overnight.

Cook meat over low. Cook for about 1 hour. Baste occasionally with sauce, turn from time to time until browned. Refrigerate leftover sauce.