Perfect, Ooey, gooey, finger licking Bar-B-Cue!

Our Branson trip was for a family reunion. While there I grilled bar-b-Cue ribs and as usual, was asked repeatedly how I make my sauce.

Easy Bar-b-cue

Dry Rub your meat the night before and wrap in tinfoil.

DryRub:

Use your favorite blackening spice OR… 1/4th cup of brown sugar, 4 TBS of Garlic Sale, 2 TBS of Black Pepper (if you like spicier use Cayenne Pepper)

Rub your meat and set in fridge.

Next day 2 1/2 to 3 hours before grill time cook  your meat on LOW temp (200 or 250) while still wrapped in tinfoil.

Sauce:

Any bottle of bar-b-cue (I buy whatever is on sale)

1/2 standard size jar of Grape Jelly OR Apricot Preserves.

1/4th cup of brown sugar.

Mix well.

Once ready to grill, put meats on NO SAUCE YET. Grill about 10 min each side until a partial crisp begins to form. NOW start slathering on the sauce. About every 10 min flip and slather until meats been on the grill about 40-60 min.

Enjoy!

Bobbi Romans- Author and lover of food!

For a nice twist other than the standard potato or pasta salad… try pairing with Broccoli Salad for a lighter twist.

P.S. This sauce is also great on pulled pork and MEATBALLS for the holiday gatherings.

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Filed under Family, Food for Thought, Recipe, Uncategorized

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