4-5 pounds boneless roast, spare ribs, etc
2 cups ketchup
1 cup chili sauce
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons hickory salt
1/2 teaspoon garlic powder
1 onion, chopped
1/4 cup apple juice, or other fruit juice
1 teaspoon liquid smoke
Place the meat in a large heavy roast pan or crock-pot. Combine ketchup, chili sauce, sugar, Worcestershire sauce, salt, garlic powder, onion, and juice. Pour over meat. Cover and bake in a 325 F oven or on high in a large crock-pot for at least 6 hours. Remove meat from sauce and shred. Skim fat from sauce. Return meat to sauce and cook 2 hours longer. Serve on a toasted bun with a slice of cheese and a pickle; or serve on top cooked rice. Prepare additional sauce, if desired, for a saucier barbecue.
NOTE: Leftovers are easily frozen in small freezer bags. When ready to use, defrost in microwave, remove from bag and heat. Serve as above.