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Royal Jelly BBQ Sauce




Source of Recipe


Lou Jane Temple’s “Revenge of the BBQ Queens”


Recipe Introduction


This sauce is wonderful on ribs. It tastes really hot in the pan, but the fire tames it. I rubbed spare ribs with ‘Que Queens’ Royal Rub’ first, wrapped them in plastic wrap and put them in a plastic zip bag. I refrigerated the ribs overnight and then baked them at 250 degrees in roasting pan on a rack. I poured some Coke in the bottom of the pan, covered it with foil and baked for 2 ½ hours. Then I put the ribs on the grill long enough to crisp them up (low for about 8 minutes on each side), brushed them with the sauce and grilled for an additional 5 minutes on each side.


List of Ingredients




1 c. orange juice
½ c. apple cider vinegar
½ c. juice from a jar of pickled peaches
4 pickled peaches
6 – 10 cloves of roasted garlic
½ c. each of honey mustard, yellow mustard, honey and catsup
1/8 c. Louisiana hot sauce
1 T. dried Coleman’s mustard
1 T. kosher salt
1 T. ground white pepper


Recipe



Combine the peaches and the roasted garlic in the food processor and puree. Add this mix to all the other ingredients in a heavy, medium saucepan and simmer 20 – 30 minutes, until the sauce has thickened and turned a golden orange. Cool and refrigerate.

Makes enough sauce for 2 racks of spare ribs.