Recipe - Barbecue Sauce Au Justin

1 cup Yellow Onion; finely chopped
One fourth cup Olive Oil
One fourth cup Red Wine Vinegar
2 teaspoon Salt
2 tablespoon Louisiana Hot Sauce
1 Garlic Clove; chopped
Three fourths cup Dry Red Wine
1 cup Ketchup
One fourth teaspoon Celery Seeds
One half cup Steak Sauce
3 teaspoon Lemon Juice
One fourth cup Fresh Parsley

Sauté onions in oil. Add rest of ingredients (except parsley). Bring to
boil and cook on low for at least two hours. Add parsley during last 15
minutes of cooking. Serve with barbecued pork. This is a dipping sauce and
not intended to be used as a baste.

NOTES : Grill the ribs basting occasionally with oil and serve this pungent
sauce on the side.
Recipe by: Justin Hayward

Posted to TNT Recipes Digest by "Barbara Zack" bzack@leading.net on May
8, 1998