1/4 c Bacon drippings or margarine 2 tb Chili Powder
1 c Ketchup 1 ts Dry mustard
1/2 c Molasses 1/2 ts Salt
2 tb Worcestershire Sauce 1/2 ts Cayenne Pepper or Red Pepper
1/4 c Wine vinegar 1/2 ts Garlic Powder
2 c Water
In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar.
Begin cooking over low heat. Slowly stir in the water. Add the remaining ingredients, mixing well.
Raise the temperature to medium high and bring the sauce to a boil. Reduce heat and simmer for 30
minutes. Let sauce cool and stand at room temp. for an hour or more.
When ready to serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for
several weeks.
