Sauce recipe that follows should be used only at the table, not for grilling. Try mixing it with cooked, shredded beef or pork for sandwiches.

In a large stainless steel or enamelware saucepan melt the butter. Add onion, garlic and celery. Cook and stir until onion is tender. Stir in catsup, vinegar, 1 1/2 cups water and Worcestershire sauce. Add bay leaves and pepper. Simmer uncovered 15 to 20 minutes, stirring now and then to prevent sticking. Stir a small amount of sauce into chili powder and blend well. Stir chili mixture into sauce. Remove bay leaves. Let stand at room temperature 1 hour or longer before serving. Leftover sauce can be refrigerated for several days.
Makes 2 cups.

Per 1/4 -cup serving:
fats: 6 grams (54% of calories) calories: 100 cholesterol: 15 milligrams carbohydrate: 13 grams protein: 1 gram sodium: 518 milligrams

From: "Barbecued Ribs, Smoked Butts And Other Great Feeds" By Jeanne Voltz (knopf, 1990)
Posted By: www.news-observer.com
Post Date: 7/7/98