3 barbecue sauces are real honeys

Weather permitting, always a dicey proposition around here this time of year, the upcoming three-day weekend will likely find hordes of us out in backyards, on patios, decks, docks and at various campsites, hovering over and around barbecues.

To add some snap, crackle and pop to the process, be it beef, chicken or ribs, I’ve drummed up a trio of mod-to-the-minute sauces.

And, because I’m partial to honey in concoctions of this sort, all three include a good dose, along with enough other stuff to give them what should be plenty of personality. All three come to us courtesy of the National Honey Board with, of course, thanks to the bees.

Let’s take a minute to mull over these possibilities:

2/3cup honey

2cups ketchup

2fresh peaches, pitted, peeled and ground

1/2cup water

1tablespoon yellow mustard

1teaspoon Worcestershire

1teaspoon soy sauce

1tablespoon vinegar

1tablespoon hot sauce

1/4teaspoon each salt and pepper

In medium saucepan, combine the honey, ketchup, ground peaches, water, mustard, Worcestershire, soy sauce, vinegar, hot sauce, salt and pepper; mix well and simmer over low heat for 30 minutes. Great brushed on ribs. Always add honey sauces to meat during last minutes of grilling to avoid caramelization and burning.

Makes about 3 cups.

Note: Honey should not be fed to infants under 1 year of age.

3/4cup prepared barbecue sauce

1/3cup honey, orange blossom preferred

2tablespoons fresh lime juice

1canned chipotle chili, minced

1teaspoon adobo sauce (from canned chipotle chili)

1/2cup pureed fresh mango

1tablespoon minced fresh cilantro

In a small saucepan, combine the barbecue sauce, honey, lime juice, chili and adobo sauce; bring to boil, reduce heat to low and simmer for 5 minutes. Remove from heat and let cool slightly; stir in mango and cilantro. Brush over beef, chicken or pork during the last 5 minutes of grilling.

Note: Honey should not be fed to infants under 1 year of age.

1cup water

4teaspoons cornstarch

Nonstick cooking spray

1teaspoon minced garlic

6tablespoons thinly sliced green onion

6teaspoons chopped, seeded, fresh jalapeno pepper

2/3cup honey

4tablespoons seedless red raspberry preserves

1/2cup ketchup

3tablespoons hot sauce

In small bowl, whisk together the water and cornstarch; set side. Lightly spray the bottom of a medium saucepan with nonstick cooking spray; add the garlic, green onion and chopped jalapeno and saute, over medium heat, for 2 to 3 minutes, until softened. Add honey, raspberry preserves, ketchup and hot sauce; stir. Cook for 1 to 3 additional minutes. Whisk in water-cornstarch mixture and continue to cook until sauce thickens, about 3 minutes. Remove from heat and allow sauce to cool slightly. Sauce may be used on chicken, ribs or pork chops. Always add honey sauces to meat during last minutes of grilling to avoid caramelization and burning. Makes 2 cups.

Note: Honey should not be fed to infants under 1 year of age.

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