Recipe - Kentucky Black Barbeque Sauce

2 tablespoon Vegetable oil
One fourth cup Minced or grated onion
1/3 cup White vinegar
1/3 cup Worcestershire sauce
3 tablespoon Light brown sugar
2 tablespoon Instant coffee
1 Tbs.lemon juice
1 teaspoon Louisiana hot sauce
One half teaspoon Salt
One half teaspoon Black pepper
One fourth teaspoon Ground clove
1/8 teaspoon Ground nutmeg

SOURCE: Paul Kirk's Championship Barbeque Sauces (Harvard Common Press,
1997)

Yield: Three fourths cup

In medium saucepan, heat the veg. oil over medhigh heat. Saute the onion
until golden brown. Add the remaining ingredients and simmer uncovered
until the sauce thickens slightly, about 20 minutes. note: "Once the brew
goes in, the rather thin sauce turns absolutely black; but don't be
alarmed ribs or chicken brushed with this sauce will taste better than all
right." Posted to JEWISHFOOD digest V97 #205 by Goldtag1@aol.com on Jun
29, 1997