Barbecued Chicken and Sauce

From the kitchen of Shug Cupp Cleeton, Moberly MO.

• Ready In: 2 hrs 15 mins
• Serves: 4-6
• Yields: 8 pieces

Ingredients

• 1  broiler-fryer chickens, cut up or 8  small  pork chops
• 1  medium onion, sliced

• SAUCE (mix together)

• 1  cup catsup
• 3  tablespoons vinegar
• 3  tablespoons brown sugar
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon pepper

Directions

1. Put meat pieces in 9x13 baking dish.
2. Cover with layer of sliced onion.
3. Pour on sauce; cook slowly at 325 degrees for 1 1/2 to 2 hours. Cover, but baste often.
4. NOTE: Sauce can be made in advance and kept covered in refrigerator.