Rib sauce

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Ingredients:

-3 1/2 c. brewed coffee
-3 1/2 c. ketchup
-1 c. sugar
-3 1/2 tsp. salt
-3 1/2 tsp. pepper
-4 1/2 oz. Worcestershire sauce
-8 tbsp. chopped onion or onion flakes
-Few drops of “red hot” sauce (optional)
-4 1/2 oz. vinegar

Mix all ingredients and simmer for 20 minutes, stirring often. Par bake (or boil) chicken or ribs for 20 minutes at 350 degrees in oven in aluminum foil. Put meat on the grill until almost cooked (ribs, 10 minutes; chicken, 20 minutes). Brush on sauce and grill for about 20 minutes longer, turning and brushing on sauce to keep meat from burning.

Ingredients:

-2 cans tomato soup
-1 soup can water
-1/4 c. sugar
-1 med. onion chopped very fine
-Salt and pepper to taste

Roast meat in the oven until almost done to taste (I like the meat to fall off the bones). Pour on the sauce and continue roasting for about 1/2 hour. Can baste occasionally.

Ingredients:

-4 to 5 lbs. ribs, steak or chicken
-3 c. water
-1 c. red wine vinegar
-1 1/2 c. soy sauce
-1 c. brown sugar
-3 tbsp. garlic, chopped
-6 green onions, chopped
-3 tbsp. sesame oil
-2 to 3 tbsp. minced fresh ginger
-1 to 2 tbsp. honey
-2 tsp. Tabasco sauce

Combine all the ingredients in a large bowl. Stir well. Arrange ribs, steak or chicken in a shallow glass or ceramic pan. Do not use a m metallic pan. Pour the marinade over the meat. Cover and refrigerate 24 to 48 hours. Lift the meat from the marinade and place on hot grill. Use marinade to baste the meat while it is cooking.