Everyone seems to love barbecues. It doesn't matter whether you have a tiny hibachi, big gas grill, or if you do them on the stove. Almost anything can be cooked this way: beef ribs, fish, chicken, even tofu or Portobello mushrooms. The only firm requirement is some sort of basting sauce. I will be giving you the one I use, but let me say that you should feel free to play with the recipe. There are as many "secret formulas" for barbecue sauce as there are cooks. For example, you may want to add a half-teaspoon of liquid smoke to get the flavor of wood fire cooked foods, or honey instead of sugar. These meals are meant for fun, and there are no restrictions on that.

For those of you who are going to use an oven, bake beef ribs or chicken pieces at 375 degrees for one hour, basting with the sauce a couple of times.  For others who are fond of barbecued beef sandwiches, try this. Brown a brisket well on both sides. Pour the sauce over it, cover and bake 2 1/2 hours at 325 degrees. Slice across the grain. This sauce may be spooned over fish before placing under a broiler, as well.


Ingredients
 
1 large Onion
4 Shallots
1/4 cup Olive Oil
1 tablespoon Dijon Mustard
1 cup Tomato Sauce
2 cups Brown Sugar
1/4 cup Soy Sauce
1 cup Apple Cider Vinegar
1 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
4 Bay Leaves
 
Method
 
Put all the ingredients, except the Bay leaves, in the container of a blender, and process until smooth. Pour into a saucepan, add the Bay Leaves, and simmer for 30 minutes over medium heat. This recipe can be doubled for large parties, and will keep in the refrigerator for a month.