Meats & Main Dishes


Sweet BBQ Sauce

1/2 c. oil

1/2 c. tomato sauce (8oz. can)

1/2 tsp. liquid smoke

1 c. tomato ketchup

1 tsp. Worcestershire sauce

1 Tbsp. yellow mustard

1 tsp. Louisiana style hot sauce (optional)

1 clove garlic, chopped

1 tsp. onion salt

1 1/2 tsp. chili powder

3/4 c. honey


Combine all ingredients in medium saucepan and and simmer until heated through and well blended.  This BBQ sauce is an excellent addition to venison.



Steak Marinade

3 1/2 lbs. steak of your choice

1/4 c. soy sauce

3 Tbsp. honey

2 Tbsp. red wine vinegar

1 1/2 tsp. garlic powder

1 1/2 tsp ground ginger

3/4 c. salad oil

1 green onion, finely chopped


Combine soy sauce, honey and vinegar in a mixing bottle or jar with a tight lid.  Add garlic powder, ginger, salad oil and onion, and mix well.  Place meat in a small pan just large enough to hold it, and pour marinade over meat.  Cover and refrigerate, allowing steak to marinate at least 4 hours, or overnight.  When ready to cook, remove steak from marinade and grill.



Ginger Peach Chicken

4 boneless skinless chicken breasts

8 oz. (1/2 pint) jar of peach jam or preserves

1/2 c. peach nectar

2 Tbsp. honey

2 Tbsp. Worcestershire sauce

1 tsp. ginger paste

salt and pepper to taste


Preheat oven to 400 F.  Rinse chicken breasts and pat dry with paper towels.  Score chicken breasts diagonally, and place in ungreased baking dish.  In medium mixing bowl, combine remaining ingredients, mixing until incorporated.  Pour glaze over chicken breasts in baking dish, spooning mixture over chicken until well covered.  Bake uncovered for 30 to 40 minutes, or until no longer pink in center of thickest part of the breast.  Spoon glaze over chicken every ten minutes to keep it moist and achieve the best flavor.

Makes 4 servings.



Sweet and Sassy Honey Ribs

3 lbs. pork spare ribs or baby back ribs

1/2 cup lemon juice, for precooking ribs

1 cup honey

1/2 cup chili sauce

Juice of 1 lemon

1/2 teaspoon dried mustard

1 Tablespoon cider vinegar

1/4 cup Worcestershire sauce

2 Tablespoons sweet and sour sauce

1-1/2 teaspoons hot sauce

1/8 teaspoon ground pepper


Place ribs meat side up in a single layer in 2-inch deep baking pan with 1 inch of water and 1/2 cup of lemon juice. Cover pan tightly with foil wrap and steam on a grill or in the oven at 350 F for 1 hour. The tenderized precooked ribs can be refrigerated until the next day or grilled immediately. In small bowl, mix the honey, chili sauce, lemon juice, mustard, vinegar, Worcestershire sauce, sweet and sour sauce, hot sauce and ground pepper. Cut ribs into desired serving portions. Place in plastic bag and add 1 cup (half) of sauce. Reserve 1 cup for basting and serving. Marinate ribs in sauce for at least 1 hour, but not more than 6, turning occasionally. Remove ribs and discard sauce. Do not wipe ribs dry. To grill ribs, place them meat side up over a drip pan, 4 to 6 inches from indirect heat (not directly over coals or gas flame) for 1-1/2 hours, turning occasionally. Apply reserved sauce 2 to 3 times during the last 15 minutes of cooking. Meat is done when barely pink near the bone. Remaining sauce can be heated and served alongside the ribs.

Makes 4 servings.

Courtesy of the National Honey Board