Instructions: MAKES ABOUT 3 1/2 CUPS

IN A LARGE SAUCEPAN, MELT BUTTER OVER MEDIUM HEAT. ADD ONION AND SAUTE UNTIL TENDER. ADD ALL REMAINING INGREDIENTS EXCEPT LEMON AND TOMATO PASTSE.

BRING TO A BOIL. SQUEEZE LEMON JUICE INTO SAUCE, THEN DROP IN LEMON HALF.

REDUCE HEAT TO LOW, AND SIMMER FOR 30 TO 45 MINUTES. REMOVE LEMON, LET COOL, AND SQUEEZE AGAIN. DISCARD LEMON. STRAIN SOLIDS, AND RETURN SAUCE TO POT. STIR IN TOMATO PASTE, AND COOK, STIRRING, 5 MINUTES LONGER.

REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.

USES: BRUSH THE BASTING SAUCE ON RIBS, FRES HAM OR CHICKEN AS IT COOKS.

AFATER REMOVING MEAT FROM THE GRILL, BRUSH WITH BARBECUE SAUCE. THE RIBS ALWAYS COME BETWEEN SLICES OF WHITE BREAD. ITS PROBABLY IN THE BIBLE SOMEWHERE.

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