1 large onion, chopped
1 stick butter or margarine
4 cups ketchup
1/2 cup cider vinegar
1 (1 pound, 12-ounce) can tomato juice
1/4 cup mustard
1/2cup lemon juice
4 tablespoons Worcestershire sauce
1/2 cup sugar
Salt, pepper and hot sauce to taste

Sauté chopped onion in butter in a heavy skillet until tender. Add other ingredients. Simmer 30 minutes. Serve over barbecue pork. Extra sauce may be refrigerated, and it freezes well.