The Best Barbecue Made With Grape Jelly
Falling for the "cue"
My introduction to pork barbecue was at a "Pig Pick'n" at a Chamber of Commerce event in Pickens County, South Carolina. My husband was the human resources manager for NCR and we just moved a ton of people to the area and this was the chamber's way of welcoming all of us. It was a beautiful day, one of many as this part of the country, in the foothills of South Carolina, has wonderful weather. There were cloggers, and folk music, and, of course, the barbecue. I lined up with the rest of us soon-to-be-transplanted Delawareans and picked up a hamburger roll and put some pork barbecue on it. That was when a "local' told me to put coleslaw on top of the pork...and the rest is history. From South Carolina, to Raleigh, I have tasted every barbecue I could get my hands on and my mouth around.
Grape Jelly Is My Secret Ingredient
You Can Never Have Enough Barbecue...
The Best Barbecue Sauce Cook Time
- 1 bottle chili sauce
- 1 4-oz. jar grape jelly
- 1 tablespoon Worchestershire sauce
- Texas Pete hot sauce, to taste
- Salt and pepper, to taste
- Pork or beef ribs
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- Combine first five ingredients in a saucepan and heat over medium high heat until jelly melts. Set aside.
- Parboil ribs for 10 minutes. Drain.
- Place ribs in an ovenproof casserole, pour jelly sauce over, cover and bake at 325 degrees F. for 2 hours.
- Alternative: Baste ribs with sauce and barbecue on grill until meat pulls away from the bone easily.
Super Easy Jelly Meatballs
In case you have been living on another planet and haven't been to a party that served these meatballs, WELL THEN, let me introduce you to this recipe for grape jelly party meatballs that are super simple to make and always a hit:
Large package of mini meatballs (or make your own!)
1 4-oz. jar of grape jelly
1 jar chili sauce
Heat grape jelly and chili sauce until jelly is melted, add meatballs.
Serve in a chafing dish with cocktail toothpicks nearby at a party and watch them disappear.
Variation: Substitute another jelly, such as apricot, for the grape jelly.
copyright 2011 by Suzanne Sheffield
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