Lincolnville's Bar-Be-Que Ribs and Chops

2 C. tomato sauce

1 C. ketchup

2 T. Worcestershire sauce

2 T. hot pepper sauce

l T. paprika

1 C. brown sugar

1/2 C. mustard

1/2 C. onion

1 T. salt

1 T. black pepper

1/4 C. vinegar

8 one-inch-thick pork chops

1/4 C. oil

3 lbs. ribs

10 C. water

For sauce, in large bowl or pan, combine tomato sauce, ketchup, Worcestershire sauce, hot sauce, paprika, brown sugar, mustard, chopped onion, salt, freshly ground pepper and vinegar. Mix well.

To prepare meat: In skillet, brown chops in oil. Parboil ribs in water for 20 minutes.

Prepare grill for direct-heat cooking. Arrange meats on cooking grid; baste with sauce. Allow to cook several minutes then turn meat and baste. Continue basting and grilling for approximately 30 minutes or until meat is cooked through and is tender.

Makes 12 servings.

From "Flavors of St. Augustine: An Historic Cookbook" by Maggi Smith Hall