Name: Sheila's Backyard Bbq Sauce
Ingredients: 2 tb Vegetable oil; 1 md Onion, peeled and slivered; 4 Whole cloves garlic, peeled and halved; 1 cn Peeled plum tomatoes, crushd w/ juice (28 oz.); 1 1/2 c Ketchup; 1 c Fresh orange juice; 6 tb Fresh lemon juice; 6 tb Red-wine vinegar; 1/2 c Water; 1/4 c Honey; 1/4 c (packed)dark-brown sugar; 3 tb Crystalized ginger, finely chopped; 2 tb Dark molasses; 1 tb Worcestershire sauce; 1/4 ts Tabasco, or more to taste; 2 tb Chili powder; 1 tb Ground coriander; 1 tb Dry mustard; 1 ts Salt, or more to taste

As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Bbq, Sauces, Copycat, Restaurants	5	Cups

INGREDIENTS

2	tb	Vegetable oil
1	md	Onion, peeled and slivered
4		Whole cloves garlic, peeled and halved
1	cn	Peeled plum tomatoes, crushd w/ juice (28 oz.)
1 1/2	c	Ketchup
1	c	Fresh orange juice
6	tb	Fresh lemon juice
6	tb	Red-wine vinegar
1/2	c	Water
1/4	c	Honey
1/4	c	(packed)dark-brown sugar
3	tb	Crystalized ginger, finely chopped
2	tb	Dark molasses
1	tb	Worcestershire sauce
1/4	ts	Tabasco, or more to taste
2	tb	Chili powder
1	tb	Ground coriander
1	tb	Dry mustard
1	ts	Salt, or more to taste

INSTRUCTIONS

SEE NOTE
NOTE:   Inspired by sauce at Sonny Bryan's BBQ, as mixed by Charlie Riddle.
1. Place the oil in a medium-sized heavy pot.  Add the onion and cook for 5
to 7 minutes over medium heat until goldern brown. Stir in the garlic
during the last minute. 2. Add all of the remaining ingredients to the pot
and combine well. 3. Bring to a boil, reduce heat to very low and cook,
stirring often, for 45 minutes to an hour, or until the sauce thickens and
has a smooth texture. 4. Remove the onion and garlic with a slotted spoon;
discard.  Adjust seasonings to taste.  If the sauce is too thick, add a
small amount of water.  Cool to room temperature and refrigerate in covered
containers for up to two weeks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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