A spicy barbecue sauce perks up spareribs. Using the parboiling liquid gives depth and flavor to the BBQ sauce.

4 Pounds pork spareribs or beef	1 Cups Reserved Parboiling Liquid
-ribs	2 Tablespoon Worcestershire Sauce
Water	1 Teaspoon Salt
1Teaspoon Vinegar	1 Teaspoon Black Pepper
2 Tablespoon Brown Sugar	1 Teaspoon Dry Mustard
1 1/2 Cups Catsup	5 Drops Tabasco Sauce

Cut ribs into serving pieces and place in a large Dutch oven or stockpot. Cover with cold water and bring to a boil. Parboil for 12 minutes. Remove ribs and place on paper towels to drain. Allow a few minutes to dry. Reserve 1 cup of the parboiling liquid.

Place ribs on a grill over hot coals and cook.

While ribs are cooking, make sauce. Using a whisk, combine vinegar and brown sugar in a small pot. Stir vigorously to dissolve sugar. When dissolved, whisk in catsup, water, Worcestershire sauce, salt, pepper mustard and Tabasco. Bring to a simmer and cook, simmering, for 10 minutes.

When sauce has completed simmering time, ribs will be done. Cook another 5 to 10 minutes basting continuously with sauce. When ribs are glazed to your liking, place on a large platter, and pour remaining sauce over all.

Sharone greene/Canada

2 Pounds Ground Beef	1/4 Cups Vinegar
2 Tablespoon Margarine	1 Onion, Medium, Chopped
Salt & Pepper	1 Tablespoon Prepared Mustard
1/2 Cups Catsup	1 Tablespoon Steak Sauce

Shape meat in 6 oval steaks. Brown in the margarine, then sprinkle with salt and pepper.

Pour off fat, mix remaining ingredients and pour over meat.

Cover and cook gently, basting several time with the sauce, 8 to 10 minutes, or until of desired doneness.

Gramma Claudia

2-3 Pounds Bear Roast	1/8 Teaspoon Cayenne Pepper
Salt & Pepper	2 Tablespoon Worcestershire Sauce
1 Clove Garlic	1/4 Cups Vinegar
2 Tablespoon Brown Sugar	1 Cups Tomato Juice
1Tablespoon Paprika	1/4 Cups Catsup
1teaspoon Dry Mustard	1/2 Cups Water
1/4 Teaspoon Chili Powder

Place roast in small roaster. Season with salt, pepper and garlic.
Roast at 350 degrees for 1 hour or until well done.
Slice into thin slices.
Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes.
Add meat; simmer for 1 hour or until meat is tender.