Barbecue Sauce
for Ribs
1 c. catsup
3/4 c. brown sugar
1 to 2 chopped onions
1 c. water
Mix all ingredients. Bring to a boil. Add more water as it cooks down. Good on steak or
ribs. (Boil ribs until half done and cover with sauce and bake until done.)
Apricot Barbecue
Chicken
1 packet Lipton Onion Soup Mix
1 jar (10 to 12 oz.) apricot or peach
jam
1/2 to 3/4 c. water (more if needed
to thin mixture)
1 bottle (8 oz.) Russian Dressing
10 to 12 pieces of chicken, lightly
salted
Mix onion soup mix, jam, water and dressing. Spray a flat baking dish with cooking spray
and spread a little of the sauce in the pan. Place chicken pieces skin side up in a single
layer in the pan. Coat chicken with sauce mixture, saving some to add after baking about
45 minutes. Continue baking until fork tender. Bake at 325 to 350 degrees.
Oven Baked BBQ Chicken
In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5
minutes. Add: 1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350
degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce
and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.
