Prep 5 mins
Cook 1 min
This is the recipe my Mom concocted years ago for barbecued ribs. This is the only recipe we ever used! It is different in that you add preserves to the sauce to give it a sweet taste. Watch out! It can become habit forming! The amount of preserves used would be determined by the amount of sauce made. For the recipe listed I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. You can use apricot or peach, whichever you have on hand or prefer. One tip for grilling: The sugar in the preserves tends to burn on the grill quickly. To avoid a real clean-up mess, use the sauce at the end of the grilling. When using this recipe for Pulled Pork, omit preserves -- This will give you the perfect sauce for Pulled Pork!
- Combine all ingredients in small saucepan and heat until butter is melted.
- Recipe can be doubled or tripled.
Thanks a bunch! Your moms bbq sauce is awsome stuff -- I made 2 batches, one with apricot and one with grape jelly. Both were fantastic with the grape being a bit sweeter -- (but not as much as I would have thought). I really liked the way the lemon gave it fresh taste without taking away from the sweetness. As you warned tho, all the sugar does make it char very fast so brush it on at the very end and keep your eye on it!
this is sooo good. i didnt add preserves but it was still good. i used soy sauce instead of worcesterchire, and it was still good. i think the butter did it! =)
This is terrific. I put it on a pork shoulder that I grilled outside and it was just awesome.