2 cups ketchup
1/2 cup organic honey (use regular honey if unavailable)
1/2 cup malt vinegar (use 1/4 cup for a reduced vinegar taste)
1/2 cup Dijon Mustard
1/3 cup Lea & Perrins Worcestershire Sauce
1/4 cup fresh lemon juice (the juice from 2 lemons)
1 cup dark brown sugar
3 tablespoons butter
1 sweet or yellow onion, finely chopped
4 cloves of garlic, crushed or finely chopped
3 dried red chili peppers
2 tablespoons chili powder
1 teaspoon table salt
Add the onion, garlic and butter in a sauce pan over medium heat. Heat uncovered until the onions are fully cooked (about 4-5 minutes). Turn off the heat and add the salt, chili peppers and chili powder and stir into mixture.
Combine all other ingredients in a mixing bowl and stir thoroughly. Add the onion mixture and stir thoroughly.
Note: Much of the vinegar taste will be reduced when it is brushed on the ribs while cooking. If you want a very mild vinegar taste for adding to the ribs when served you can divide the wet ingredients into two bowls with 2/3 of the malt vinegar amount for basting and 1/3 in the bowl for serving.