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