BBQ sauce for ribs, and ....

Posting this for my friends on Coffee and...

Found this recipe in 1976, in the old National Observer, a Dow-Jones newspaper that went out of business long ago. (No, not the Inquirer!!) But inquiring minds also wanted this recipe. This was said to be similar to the sauce used by Brennans which is/was a well known rib joint in Kansas City.

2 cloves of garlic, crushed
1 medium onion, minced ( I throw both in the food processor, for a smooth sauce)
1 1/2 tsp. dry mustard
1 TBSP prepared horseradish
1 1/2 C. water
1/4 C. vinegar ( any kind)
1/4 C. sugar (I've used jam in a pinch)
2 tsp. salt
1 TBSP lemon juice
1/4 C. butter (no substitutes)
1 C. Catsup
3 TBSP Worchestershire Sauce
Red chili pepper flakes to your taste. (I start with a half tsp. and check it as it simmers)

Simmer over low heat, stirring occasionally, for at least 45 minutes to an hour, until sauce thickens . Spoon over ribs for the last few minutes of oven baking. For grilled ribs, put it on after they are off the fire, as it is kind of messy and you really don't want to have to clean this off your grill.

This is great for ribs, but I've used it for chicken, and leftover pork roast, and a few other things. There's not usually any left over. Serve with plenty of napkins. Goes great over baked potatoes or rice, too.

I start my ribs on the stove top, and let them simmer or braise over a small amount of water and a couple of garlic cloves, to render most of the fat off them. Then I put them in a slow oven, 250* for about two hours, or until tender. Then I raise the temp to 400*, and leave them in long enough to brown and get a little crispy on the outside.