“To thicken and sweeten bottled barbecue sauce, I blend in apples that I’ve mashed in the food processor,” writes Traci C. of Bayside, New York. “It’s wonderful when brushed on ribs, chicken or pork chops.”
I created this sauce 45 years ago when I adapted a recipe I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken , beef or pork.
—Barbara Gerriets of Topeka, Kansas
The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites! —Esther J. J. Danielson, San Marcos, California