It’s Memorial Day Weekend, and that means many of us will be grilling. Jackie Conn from Weight Watchers of Maine has several No-Cook Barbecue Sauces to try out.Here’s a fruit-based barbecue sauce that’s perfect for chicken breasts, turkey burgers or grilled salmon fillets. Best of all, you don’t have to heat up the stove to make this backyard favorite. Want it spicier? Add several dashes of bottled hot red pepper sauce such as Tabasco. 1. No-Cook Apricot Barbecue SauceMakes 14 servingsPOINTSÂ® value | 1 per servingIngredients * 1 cup all-fruit apricot spread * 1/2 cup bottled chili sauce, such as Heinz * 3 Tbsp cider vinegar * 1 Tbsp reduced-sodium soy sauce * 1 tsp ground ginger * 1/2 tsp ground clovesInstructions * Place all the ingredients in a blender or a food processor: blend or process until smooth. To store, scrape into a bowl, cover and refrigerate for up to two weeks. Serving size: 2 tablespoons.There may be a basic divide in barbecue sauces between the sweet and the vinegary, but this no-cook sauce actually crosses the line to give you the best of both worlds. Use it on boneless pork loin chops, chicken thighs, beef burgers or even steaks.2. No-Cook Tomato Barbecue SauceMakes 18 servingsPOINTSÂ® value | 0 per servingIngredients * 1 3/4 cups canned tomato puree * 1/4 cup honey * 1/4 cup red wine vinegar * 1 Tbsp mild smoked paprika * 1 Tbsp bottled dried-spice barbecue seasoning * 2 tsp Worcestershire sauce * 2 tsp Dijon mustardInstructions * Whisk all the ingredients in a large bowl until smooth. Store in a plastic or glass container in the refrigerator, covered, for up to two weeks. Serving size: 2 tablespoons.About the Chinese Barbecue SauceThis thick sauce is familiar from roasted pork and other Chinese barbecue delights. Here’s an easy version that’s great brushed on shrimp, scallops or lobster tails, as well as on lean cuts of pork such as tenderloin and center-cut loin chops. 3. Chinese Barbecue SauceMakes 12 servingsPOINTSÂ® value | 1 per servingIngredients * 1/2 cup bottled hoisin sauce * 1/2 cup ketchup * 1/2 cup diet ginger ale * 2 Tbsp seasoned rice vinegar * 1/2 tsp five spice powder * 1/4 tsp garlic powderInstructions 1. Combine all the ingredients in a small saucepan over medium heat. Stir occasionally until simmering. 2. Reduce the heat to low and simmer 5 minutes. Cool 10 minutes before using or before storing in a plastic or glass container in the refrigerator for up to two weeks. * Serving size: 2 tablespoons.Here’s a spicy barbecue sauce that’s fit for ribs, burgers, turkey wings or legs, lamb or rabbit-any hearty meat on the grill. Make sure you use pure chile powder, made just from ground dried chiles, not mixed with oregano and cumin as the blends often are.4. Chile Barbecue SauceMakes 16 servingsPOINTSÂ® value | 0 per servingIngredients * Nonstick spray * 1 medium yellow onion, chopped * 3 garlic cloves, minced * 1/4 cup pure chile powder * One 12-oz cola (do not use diet) * 1/2 cup bottled chili sauce, such as Heinz * 1/2 cup water * 3 Tbsp white wine vinegar * 1/2 tsp ground cinnamonInstructions 1. Spray a medium saucepan with nonstick spray and heat over medium heat. Add onion and garlic. Cook, stirring often, until softened, about 3 minutes. 2. Stir in chile powder: cook 15 seconds. 3. Stir in the cola, chili sauce, water, vinegar and cinnamon. Bring to a simmer, stirring occasionally. Reduce heat to low, cover, and simmer slowly 10 minutes. 4. Uncover and continue cooking 10 minutes, stirring occasionally. Cool 15 minutes, then pour into a blender or a food processor and blend or process until smooth. To store, place in a glass or plastic container and refrigerate, covered, for up to one week. * Serving size: 2 tablespoonsENJOY!