Bert's Superb (and Kickass) Barbecue Sauce

Bert's Superb (and Kickass) Barbecue Sauce
From: gardentraveler

From a family friend, developed from a recipe originally published in a Good Housekeeping cookbook.  The original (or one claiming to be) is published here. Ingredients are similar, but it's really a much different recipe with lots more flavor, I would guess.  If you've mixed it correctly, it should be a little bit orange and have a slightly mustardy flavor.  If you can taste the ketchup, then you need to add a bit more mustard. Not part of any tradition that I'm aware of, so those of you who belong to a particular barbecue denomination won't be able to fight over it. :D

I wondered about the lemon pieces.  Leave them in. They sink to the bottom of the jar, so you won't encounter any surprise rind.

This is traditionally served over ribs, but we had it with pork chops (chops were braised in liquid with sauce added to it and then served with additional sauce).

Ingredients:

First set
1/2	cup white vinegar
3/4	cup water
4	tbsp sugar
2	tbsp prepared yellow mustard
1	tsp pepper
1/2	tsp red pepper flakes (we used a bit more)
1	whole lemon, chopped into 16-32 pieces (about 3/4 inch long)
1	large onion, diced
1/4	cup olive oil
Second set
1	cup ketchup
4	tbsp Worcestershire sauce

 Instructions:

Part 1
1.	In a saucepan, mix vinegar, water, sugar, mustard, pepper, red pepper flakes, lemon, onion and olive oil. Simmer, uncovered, for 30 minutes, stirring occasionally.
Part 2
1.	Add ketchup and Worcestershire sauce and bring back to a boil, cooking an additional 10 minutes.
2.	Makes 3 cups and keeps very well in the refrigerator.