Beef Bar-B-Que

Provided by Carol Myers

Makes 24 servings - great for picnics

4 1/2 pounds of ground chuck roast (can also use chicken, pork, ham, etc), roasted
1 stick of butter or margarine
2 stalks of celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1 cup ketchup
1 cup of beef broth (from the meat drippings)
1/4 cup of brown sugar
1 tsp salt
1 tsp pepper
2 tbs oregano
1 tbs worcestershire sauce
1 tbs white vinegar

Melt butter, and saute together celery, onion, and green pepper.

Make sauce by combining remaining ingredients and stirring well.  Mix in sauteed vegetables.

Slice or shred meat finely and add to sauce

Heat in an oven or crock pot at low temperature for 2 to 3 hours

Serve on rolls.

BBQ Spare Ribs

Provided by Eva Myers (1999)

4 to 5 pounds of spare ribs, cut into pieces of 2 ribs per
1/2 cup catsup
2 tbs brown sugar
1/2 cup bottled steak sauce
2 tbs vinegar
1/4 tsp salt
1/2 tsp hickory smoked salt
1 tsp instant minced onion

Place spare ribs on a rack in a baking pan.  Brown in a 400 degree oven for 15 minutes.  Turn over, and brown on the other side for 10 to 15 minutes.  Drain ribs, and place in a slow cooker.  Combine remaining ingredients, and pour over the spare ribs.  Cover, and cook on low for 5 to 6 hours.