Honey Apple Bbq Sauce Recipes

HONEY BBQ SAUCE

Steps:

• Combine all ingredients for Honey BBQ Sauce in a medium saucepan over medium heat.
• Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes.
• Remove sauce from heat and allow to cool.
• Store in an airtight glass container for up to 2 weeks.

ALTERNATE HONEY BARBECUE SAUCE WITH RIBLETS (APPLEBEE'S COPYCAT)

Steps:

• Preparing the Riblets: First, season the riblets with salt, pepper and garlic, depending on how spicy you want them.
• Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155°F internal temperature).
• Place the riblets on rack in a deep pan/roaster.
• Cover the bottom of the pan with a mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke).
• Apply the mixture strategically, so as not to touch the riblets (it will make them bitter), just cover the space between them.
• Seal the pan tightly with two layers of foil wrap to cover.
• Slow cook the riblets in 275°F oven until their meat is tender. Time varies with how many riblets are being cooked, the pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155°F is maintained.
• You can also try covering the riblets with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor.
• When the riblets are fully cooked and tender, remove them from the oven and finish them off on grill/broiler until the marrow in the bone tips "sizzles".
• Preparing the Honey Barbecue Sauce: Combine all the ingredients for the sauce in a saucepan and simmer them for 20 minutes.
• Brush the riblets with the sauce and serve them warm.

HONEY APPLE RIBS

Steps:

• In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon.
• Cook and stir over medium heat until bubbly.
• Reduce heat.
• Simmer, uncovered, for 15 minutes, stirring frequently.
• Remove from heat; cool.
• Meanwhile, place ribs in a Dutch oven.
• Add water to cover.
• Bring to boiling.
• Reduce heat and simmer, covered, 45 minutes or until tender.
• Drain.
• Cool slightly.
• Place ribs in a 3-quart baking dish; pour cooled sauce over ribs.
• Cover and chill 4 to 24 hours, turning ribs once or twice.
• Before serving, remove ribs from sauce.
• Reserve sauce.
• Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once (watch closely to prevent burning).
• Heat any remaining sauce until bubbly; pass with ribs.