---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Bar-b-q
       Yield: 1 quarts
       8 oz Tomato Sauce
     1/2 c  Spicy Honey Mustard
       1 c  Catsup
       1 c  Red Wine Vinegar
         c  Water
     1/4 c  Worcestershire; smoked
     1/4 c  Worcestershire Sauce;regular
     1/4 c  Oil
       2 tb Tabasco Sauce
       1 tb Lemon Juice
       2 tb Brown Sugar
       1 tb Paprika; Hungarian, mild
       1 tb Seasoned Salt
   1 1/2 tb Garlic Powder; or 5 cloves
            -fresh garlic, minced fine
     1/8 ts Chili Powder
     1/8 ts Anaheim Chili/cayenne
     1/8 ts White Pepper
            Black Pepper; freshly ground
     1/8 ts Numex Chili Powder
       1    Neem leaf; crushed or Bay
   :       Combine ingredients in a large heavy weight
   Dutch oven. Bring to a boil, reduce heat and simmer 30
   minutes, stirring occasionally.
   :       I like to serve this sauce at the table and
   not baste the ribs with it while they are on the
   grill. If you paint this sauce on while the ribs are
   hot but off from the fire they will glaze and very
   slightly brown.
    Baste the ribs with this marinade only during the
   last half hour of cooking, to glaze the ribs and make
   them slightly brown...
    If this sauce is put on the ribs too early the sugar
   will blacken the outside of the ribs and be unpleasant
   looking but not bad tasting....
    The goal is NOT to blacken the outside of the ribs at
   all, so I usually serve the sauce at the table near
   the ribs..... Enjoy this sauce.
    Mikenote: This recipe along with the following
   recipes will provide you with the most mouth watering
   ribs you ever locked a lip on....
   :       Memphis Style Method
   :       Memphis Style Dry Marinade
   :       Memphis Style Basting Sauce
   :       Memphis Style Sweet BBQ Sauce