2 onions
1/4 cup vegetable oil
2 crushed garlic cloves
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. celery seed (optional)
1 cup ketchup
1/4 cup brown sugar
1/4 cup freshly squeezed lemon juice
2 tbsp. Worcestershire sauce

Makes 1 3/4 Cups

Recipe from Chatelaine Cook Book 

Finely chop the onions.  Heat the oil in a medium size heavy bottomed saucepan set over med. heat.  Add the onions and garlic, then sprinkle with the chili powder, cumin and celery seed, if using.  Cook stirring often, until the onions have softened, about 5 min.

Stir in  the remaining ingredients.  Bring the sauce to a boil.  Then, reduce heat and simmer, uncovered, until the flavors mingle, about 15 to 20 min.  Stir the mixture often, especially neat the end of the cooking time.

The sauce can be used immediately, refrigerated or frozen.  Brush over ribs, steaks or burgers near the end of their cooking time on the grill.  Then, serve remaining sauce at the table for guests to add to their meat.