Barbecued Hamburger

The original recipe for this is as follows, but vinegar and sugar can be increased or decreased to taste:

Brown 1 pound of hamburger with 1 medium size finely chopped onion, lightly salted and peppered, stirring as hamburger browns and breaking meat into small particles. Take ½ cup of catsup, add 2 Tbs. of sugar, 2 Tbs. vinegar, 1 tsp. of Worcestershire sauce and ¼ to ½ cup of water, and stir well. Pour over browned hamburger and onions, stir and simmer at least twenty minutes (up to 45 minutes). This amount of sauce is for 1 pound of hamburger – double or triple as necessary if using more than 1 pound of meat.

(I also use this sauce for making barbecued spareribs, using more Worcestershire sauce for a spicier sauce. Place salt and peppered ribs in a single layer and bake uncovered in a 350-degree oven for 1 hour. Pour off fat and discard. Spoon sauce on each rib, and bake at least ½ hour longer or until ribs are well done. Do not add more than ¼ cup water to each ½ cup of catsup. Double or triple sauce amounts according to the amount of meat used, one batch will season about 1½ lbs. of ribs.