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Ever Use Grape Jelly On Ribs? - Page 2

post #21 of 24


In the Pork Sticky's I have a recipe for a Pork Loin with Mahogany sauce that is really good. It makes a great glaze for rib-just make sure to apply the glaze the last 15-20 minutes of the smoke and watch it so you don't burn the glaze.


Here's the recipe for you:


Mahogany Sauce:
3 strips bacon, diced
1/2 cup chopped onion
3 cloves chopped garlic
1 cup grape or raspberry jam
1 cup catsup
2 tablespoons apple cider vinegar
2 tablespoons of your favorite whiskey (optional)

Saute bacon and onion until onion is tender then add garlic and saute for another minute. Drain bacon drippings from skillet. Add grape jam, catsup, vinegar and whiskey. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.


post #22 of 24

I made this very reciepe a year ago last Forth of July down at the lake. Did a whole pork loin and the whole thing was gone when iI went back for seconds. It was a big hit.

post #23 of 24

I use it all the time, neighbors think they are the best. As for the supper bowl mentioned you should check out the Texans they will be in the S-bowl, but don't know who they will be playing.

post #24 of 24

I've never tried it on ribs, but I have injected it into a pork butt. Came out great, with no "grapey" flavor at all.

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