| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | servings | ||
INGREDIENTS
| 3/4 | c | Peach preserves |
| 1/3 | c | Bourbon; preferably sour mash |
| 1/3 | c | Raspberry or other fruit vinegar |
| 1 | tb | Lemon juice |
| 3/4 | ts | Ground nutmeg |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 3/4 | ts | Hot pepper sauce; (up to 1) |
INSTRUCTIONS
Makes about 1-1/4 cups; enough to sauce 3 pounds of ribs, 2 pounds of drumsticks, or 2 pounds of ham steaks This sweetly spiced sauce is just right for a slab of ribs, a heap of drumsticks, or a hunk of ham. Tangy vinegar cole slaw and a mess of fried onion rings complete this hearty plate. Finish with a few hands of poker and the rest of the blackjack. In a small saucepan, combine all ingredients except hot pepper sauce. Simmer over medium-low heat, stirring often, until lightly thickened, about 10 minutes. Stir in the hot pepper sauce to taste. The sauce can be made up to a month ahead and refrigerated. Reheat before brushing on during the last 10 minutes of grilling. Posted to bbq-digest by Wallace <wcarey@traveller.com> on May 31, 1999, converted by MM_Buster v2.0l.
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