By Bev on April 29, 2002
Photo by Caroline Cooks
Photo by Caroline Cooks
"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!"
Serving Size: 1 (38 g)
Servings Per Recipe: 6
"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."
"Bev, this sauce was outstanding, thank-you Bev's Mom!! and while I'm here Bev, thanks for putting me onto the dry heat pulled pork, what a difference!! I made three sauces to go with it, this one was a hit with everyone! We didn't use preserves, will try them next time. I particularly like the fact that there was not a lot of sugar, some others are a bit sweet for me. We loved the combination of flavours,the lemon was nice rather than a lot of vinegar and the butter really smoothed it out!! I will use this as a regular sauce to do all kinds of meats, thanks for sharing an outstanding recipe!!"
"The key to using this sauce and not having it burn is put on a thin coat about half way through cooking, then again about 10 minutes before you take it off the grill, and cook it low and slow! Delicious sauce! We used it on some ribs we had last week. We are dying to have it again on some chicken."
"WOWEE! This is a superb recipe - the sauce is not too sweet and it is soooo delicious! I have a sauce recipe I have used for many many years, but this is the one I will use from now on. Used orange marmalade instead of the peach or apricot preserves (had none) and it was great! Used it on barbecued ribs. Will definitely go into my favorite recipe file! Thanks so much for sharing, Bev."
"Wow! I still can't figure out what makes this taste so good! I added a drop or two of liquid smoke and cannot believe how fast and easy this amazing sauce is. The perfect amount of spice and tang. Thanks for sharing!"
"AWESOME!! my kitchen smelled so yummy while cooking. I doubled the recipe and put it in a crock pot with beef boneless ribs. I didn't have Worcestershire sauce or tabasco. I have bufflo wing sauce so I used that. Tasted great!!!"
"Was looking for an easy Barbeque sauce recipe. I believe I found it. Added a little more brown sugar, and some honey was very good with a Roast Pork Loin. Thank you. Maryann"
"Wow, I haven't it gotten this on the ribs yet and I keep eating it. Excellent sauce. The only change I had was to use pineapple preserves as I didn't have peach or apricot in the pantry. Thank you for sharing this recipe. "
"This is a great easy recipe. I like things hot though so added a lot more Tabasco and some red pepper flakes. Thanks!"
"This was good sauce. I didn't use preserves. Instead, I added maple syrup (I thought about trying honey next time). I will cut the vinegar in half next time too. Other than the vinegar being a bit too much for me, the sauce was great!!!!"
"I think I'm addicted! I made it to the letter, and glad I doubled it. Thank you for the recipe. It's a KEEPER. It is sooo easy to make, and all the ingredients are easily found right in your kitchen, nothing to shop for. I had apricot preserves from a christmas present but from now on it will be on hand also. My Dh bought barbecue sauce in a jar, which is unopened and will stay that way. This is Delicious! I made it for oven ribs also. YUM YUM YUM"
"Great BBQ sauce. I used this on my oven baked spareribs last night and it was a success! I did use Saucy Susan in place of the perserves (didn't have anything else on hand) which worked great. The sauce had a perfect balance of sweet and tang! I will definitely use this recipe again. Thanks for the winner!"
"Deliciously sweet with a leeeetle kick. Used on some boneless pork chops for a wonderful dinner. Good luck on the BBQ Sauce Contest, Bev."
"I make ribs every Sunday during the warm weather months and experiment with sauces. I keep coming back to this one as really good when I am short on time. I have made it at least five times and used a different jelly or preserve each time. I love it with pepper jelly because we like spicy. I used up some habenjaro peach jam that I was given once as a gift. Wonderful! Thanks so much for this recipe, this is quicker than a trip to the store and so much better."
"I've often used pepper jellies as a glaze on ribs, but now this is my rib glaze. Wow! Delicious. I followed the recipe fairly well and used peach preserves (I'm from Georgia, you know)."
"I used this on ribs. First used a "Famous Daves" rub and put it in the fridge for 2 hours then smoked and grilled the ribs. I put the sauce on last as a baste and then brushed it on liberally before serving. Everyone loved it. Next I try chicken as it was suggested the sweet sauce would be perfect on chicken."
"Made this w/ peach preserves & served with ribs & brisket. It was great!"