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Ham-on-a-Spit

1 (6 pound or larger) precooked ham
2 cups canned apricot nectar, divided
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup red wine vinegar
1/2 cup brown sugar
1 tablespoon prepared yellow mustard
1/2 teaspoon Accent�
Tabasco� sauce, to taste
2 tablespoons chili sauce
3/4 cup apricot preservesPut ham on a spit over medium coals and cook for 1 hour, basting often with 1 cup total apricot nectar.Make a sauce by combining cornstarch and water and mixing until it becomes a smooth paste. Then add remaining 1 cup apricot nectar and remaining ingredients. Bring to a boil, reduce heat and simmer 5 minutes, stirring constantly.Remove ham from rotisserie and score surface in a diamond pattern. Brush entire surface with some of the sauce, embed the meat with cloves, and return it to the rotisserie. Continue to cook ham until it is done (at least 1 hour). Baste often with the sauce. Serve any remaining sauce with the cooked ham.

Texas-Style Beef Ribs
Texas Style Beef RibsThis is excellent for beef, pork or chicken. For a hotter sauce, add 1/2 teaspoon cayenne pepper.2 tablespoons butter1/4 cup finely chopped onion1/4 cup finely chopped celery1/2 teaspoon minced garlic1/4 cup canned tomato pur?e2 tablespoons (Upload by user)

Barbecued Pork Loin
Barbecued Pork Loin1 (3 to 5 pound) pork loin1 can tomato soup1/3 cup chopped onion1/3 cup chopped celery1 clove of garlic, minced2 tablespoons brown sugar2 tablespoons Worcestershire sauce2 tablespoons lemon juice2 teaspoons prepared mustard4 drops T (Upload by user)

Apricot Glazed Pork Kabobs
Apricot Glazed Pork Kabobs1 pound boneless pork loin, cut1 (10 ounce) jar apricot preserves4 tablespoons orange liqueur or orange juice4 tablespoons butter* triple sec, Cointreau or Grand MarnierStir together apricot preserves, orange liqueur and butter. Simmer (Upload by user)

Hickory-Smoked Bar-B-Q Ribs
Hickory Smoked Bar B Q Ribs4 to 5 pounds pork ribs (spareribs or back ribs)1 (3 1/2 ounce) bottle hickory liquid smoke2 1/2 quarts waterFavorite barbecue sauceCombine liquid smoke and water in a large pot. Bring to a boil; add ribs and reduce heat. Simmer 1 1/2 to 2 ho (Upload by user)

Honey and Herbs Grilled Pork
Honey and Herbs Grilled Pork1 cup beer or ginger ale1/2 cup honey1/2 cup Dijon mustard1/4 cup vegetable oil2 tablespoons onion powder1 1/2 teaspoons dried whole rosemary1 teaspoon garlic powder1 teaspoon salt1/4 teaspoon pepper1 (3 pound) rolled and ti (Upload by user)

Back Ribs with Spicy Fireworks Rub
Back Ribs with Spicy Fireworks Rub6 to 8 slabs pork back ribs    (about 12 pounds total)Spicy Fireworks RubPat ribs dry with paper towels. Rub Spicy Fireworks Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately. (Upload by user)

Honey-Grilled Pork Loin
Honey Grilled Pork Loin1 (3 pound) boneless pork loin roast2/3 cup soy sauce1 teaspoon ground ginger3 cloves garlic, crushed1/4 cup firmly packed brown sugar1/3 cup honey1 1/2 tablespoons sesame oilVegetable cooking sprayTrim fat from roast. Butterfly r (Upload by user)

Honey Pork Chops
Honey Pork Chops4 pork chops, 3/4 inch thickJuice of 3 lemons1 teaspoon lemon pepper seasoning1/4 teaspoon butter flavored salt2 tablespoons honeyMarinate pork chops 2 hours in lemon juice.While pork chops are marinating, sprinkle each pork chop, on both sides, (Upload by user)

Iowa Ribs (Chops, Chicken)
Iowa Ribs (Chops, Chicken)2 to 4 pounds meat or poultry1/2 cup catsup1/2 cup prepared smoked barbecue sauce1/2 cup brown sugar1 tablespoon vinegar1/2 teaspoon dry mustard1/2 teaspoon saltDash of pepperPut ribs in a heavy greased pan with a lid. Bake unc (Upload by user)

Kid Kabobs
Kid Kabobs1 (1 pound) pork tenderloin, cut into 3/4 inch cubes1/3 cup smoky barbecue sauce1/3 cup orange marmalade2 tablespoons prepared horseradishThread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burni (Upload by user)
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Barbecued Baby Back Ribs
Barbecued Baby Back RibsRub 2 slabs (approximately 5 pounds) of baby back ribs with salt and garlic powder. Sprinkle liberally with freshly ground black pepper. Place ribs on a preheated outdoor grill and cook slowly for approximately 45 minutes, turning as needed.Baste with Barbe (Upload by user)
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Oktoberfest Cookout
Oktoberfest Cookout3 to 4 bratwurst links per personHoagie buns or French rolls2 to 4 quarts beerLots of sauerkrautSimmer bratwurst about 20 minutes in beer, then grill to a light brown over mesquite or charcoal.Serve with good mustard, German potato salad and apple (Upload by user)
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Peach Barbecued Spare Ribs
Peach Barbecued Spare Ribs4 pounds spare ribsOnions1/2 cup soy sauce1/4 cup catsup1/2 cup Hiram Walker Peach Flavored Brandy2 cloves garlic, crushed, finely choppedArrange ribs in flat roasting pan. Cover with thinly sliced onions. Add water to bottom of pan. C (Upload by user)
TAG: peach, spare, marinade, degrees, barbecued, ,

Pork Pull
Pork Pull5 pounds pork buttSalt, to tasteFreshly ground pepper, to tasteuMarinade/u1 quart cider vinegar3 chipotle peppers, chopped4 garlic cloves, minced2 tablespoons black pepper2 tablespoons saltMix all marinade ingredients together and le (Upload by user)

Pulled Pork with Root Beer Barbecue Sauce
Pulled Pork with Root Beer Barbecue Sauce1 (2 1/2 to 3 pound) pork sirloin roast1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon vegetable oil2 medium onions, cut into thin wedges1 cup root beer2 tablespoons minced garlic3 cups root beer (two 12 ounce cans or (Upload by user)
TAG: sauce, optional, pepper, bottled, roast, onions, barbecue, teaspoon, pulled, ,

Sierra Ranch Ribs
Sierra Ranch Ribs4 pounds country style spareribs,    trimmed, cut into serving piecesWater1 (8 ounce) can tomato sauce1 cup chopped onion1/2 cup Karo� dark corn syrup1/4 cup cider vinegar2 tablespoons Worcestershire sauce1 teaspoon salt (Upload by user)
TAG: teaspoon, minutes, place, sierra, ranch, ,