This sweetly spiced sauce is just right for a slab of ribs, a heap of drumsticks, or a hunk of ham. Tangy vinegar coleslaw and a mess of fried onion rings complete this hearty plate.
3/4 cup peach preserves
1/3 cup bourbon, preferably sour mash
1/3 cup raspberry or other fruit vinegar
1 tablespoon lemon juice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 to 1 teaspoon hot pepper sauce
Meat:
Makes about 1-1/4 cups; enough to sauce 3 pounds of ribs, 2 pounds of drumsticks, or 2 pounds of ham steaks
In a small saucepan, combine all ingredients except hot pepper sauce. Simmer over medium-low heat, stirring often, until lightly thickened, about 10 minutes. Stir in the hot pepper sauce to taste.
The sauce can be made up to a month ahead and refrigerated. Reheat before brushing on during the last 10 minutes of grilling.