Marmalade is a sweet Scottish jelly with bits of bitter rind in it that has a royal background. It was first made in 1561 by the physician of Mary, Queen of Scots to help her with her seasickness on an upcoming voyage. Brits have been enjoying it on their toast and crumpets ever since.
½ cup orange marmalade
¼ cup bottled tamari sauce (you can also use soy sauce)
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
Put all ingredients in a small saucepan and heat over low flame until jelly is melted. The sweet/bitter marmalade, salty tamari sauce, pungent garlic and hot red pepper flakes pack a lot of flavor into this grilling sauce.
This is enough for about 1 slab of ribs, or 4 pork chops, or 6 pieces of chicken. I like to brush a coating on the meat when you put them on the grill because the sugar in the marmalade will caramelize and help keep the moisture in the meat. Then brush on the remaining sauce right after the meat comes off the grill.
This will keep in the refrigerator up to 10 days.