Doris's Barbacue Sauce

Finely chop the onion and measure out all remaining ingredients before beginning, ensuring everything is ready for a smooth cooking process.

In a medium saucepan, combine the brown sugar, celery salt, chili powder, salt, and pepper, stirring the dry ingredients together until evenly blended.

Add the finely chopped onion, prepared mustard, liquid smoke, and vinegar or lemon juice to the dry mixture, stirring thoroughly to combine all ingredients.

Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar and prevent scorching on the bottom of the pan.

Reduce the heat to low and continue to simmer the sauce uncovered, stirring occasionally, until it thickens slightly and the onion has softened completely.

Taste the sauce and adjust seasoning by adding more sugar for sweetness, vinegar or lemon juice for acidity, or additional chili powder for heat as desired.

Remove the saucepan from heat and allow the sauce to cool to room temperature before using it as a basting sauce or condiment for roasted pork.

Transfer any unused sauce to a clean, airtight jar or container and refrigerate for up to two weeks, reheating gently before each use.