Betty Talmadge's country barbecue sauce

• 1 1/4 cups ketchup
• 23 cup corn oil
• 1 cup cider or red-wine vinegar
• 5 tablespoons Worcestershire sauce
• 1 cup brown sugar
• 2 tablespoons dry mustard
• 3 tablespoons grated fresh ginger
• 1 clove garlic, finely minced
• 1 lemon, unpeeled, thinly sliced and seeds removed
• 3 tablespoons butter
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Combine all of the ingredients in a saucepan and bring to the boil, stirring.
2. Use to baste chicken as it cooks over hot charcoal.
3. Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.
4. Serve any unused sauce on the side.

ketchup, corn oil, cider, worcestershire sauce, brown sugar, mustard, ginger, clove garlic, lemon, butter, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6129 (may not work)