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This is an easy hot pepper jelly BBQ sauce thick enough to slather on any meat over the grill or in the oven. My whole family enjoyed its stickiness and sweet flavor. I found it to be delightful on ribs. I used it on an 8-rib rack, but there’s enough for another rack — I just like it thick. This recipe makes enough for 12 chicken quarters.
Ingredients
- ¾ cup hot pepper jelly
- ¾ cup ketchup
- ¼ cup distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 clove garlic, minced
Directions
Step 1
Stir together hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic in a saucepan; bring to a boil. Remove from heat and allow to cool slightly before brushing on meat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 68 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium220mg | 10% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber0g | 0% |
| Total Sugars13g | |
| Protein0g | |
| Vitamin C3mg | 14% |
| Calcium7mg | 1% |
| Iron0mg | 2% |
| Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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