Community Pick
Lee Lee's Famous Barbecue Sauce for Ribs W/ Preserves
"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!"
photo by Caroline Cooks
- Ready In:
- 6mins
- Ingredients:
- 11
- Yields:
-
3/4 cup
- Serves:
- 6
ingredients
- 3⁄4 cup ketchup
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
- salt
- pepper
- 1 tablespoon lemon juice
- 1 dash Worcestershire sauce
- 1 1⁄2 teaspoons butter
- 1 pinch garlic powder
- 1 drop Tabasco sauce
- peach preserves or apricot preserves
directions
- Combine all ingredients in small saucepan and heat until butter is melted.
- Recipe can be doubled or tripled.
Questions & Replies
-
How much salt pepper and preserve?
Reviews
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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!!
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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.
see 23 more reviews
Tweaks
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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.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
