A Great Big Texas-Style Barbecue Sauce

Reggae, jazz and Caribbean beat mingled with the aroma of grilled foods at the recent Carnival 1990 celebration in Long Beach. International hits--Jamaican jerk chicken, skewered satay, teriyaki and Peruvian beef hearts--jostled one another over smoking coals. The all-American contenders were there too--hot dogs, burgers and down-home ‘que.

One of the busiest grillers, Norm Calvin of the Rib Factory and owner of All-Pro catering company, Bellflower, calls his ‘que sauce Texas style.

NORM CALVIN’S TEXAS-STYLE BARBECUE SAUCE

3/4 cup brown sugar, packed

1 1/2 cups chili sauce

1 1 /2 cups red wine vinegar

1 1/2 cups water

2/3 cup beer

3/4 cup lemon juice

1/2 cup prepared mustard

1 tablespoon celery seeds

2 1/2 cups catsup

4 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 cloves garlic, minced

Dash hot pepper sauce

Salt, freshly ground black pepper

In saucepan, combine brown sugar, chili sauce, red wine vinegar, water, beer, lemon juice, mustard, celery seeds, catsup, Worcestershire, soy sauce, garlic and hot pepper sauce. Season to taste with salt and pepper. Bring to boil then simmer about 30 minutes, or until thickened to desired consistency.

Brush barbecue sauce over hot-grilled spareribs, brisket or chicken. Serve on side. Makes about 8 cups, enough sauce for 16 servings. Note: To cook meats: season pork spareribs, brisket or chicken with salt, pepper and garlic. Sear over hot grill until nicely browned. Bake ribs in 350-degree oven 2 hours then return to grill to cook and brown. Brush with sauce.

Cook chicken over medium hot grill until tender. Brush with sauce.

Wrap seared brisket in foil then cook slowly over low coals until tender, about 4 hours. Slice and pour sauce over.