| 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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