Bill Hays
TVWBB Platinum Member
Honey-Balsamic-Dijon Barbecue Sauce
(Note the glaze variation at the end)
Barbecue! Bible by Steven Raichlen pgs 168-169
This recipe comes from the most seasoned pit master of the crew, Janeyce Michel-Cupito, founder of an award-winning team called Powderpuff BBQ. Considering the abundance of vinegar, the sauce is remarkably mellow; it makes a wonderful slather on ribs, chicken, and pork chops. The edge of tartness keeps the sweetness of the honey and corn syrup in check.
? cup cider vinegar
½ cup honey
½ cup Dijon mustard
¼ cup balsamic vinegar
¼ cup light corn syrup
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 teaspoon coarse salt (kosher or sea)
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
Combine all the ingredients in a heavy nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer the sauce, uncovered, until thick and richly flavored, 30 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.
Makes 2 cups
Variation
To make a glaze, add ? cup honey to 1 cup of finished sauce. Brush on ribs, chicken, and pork chops the last 5 minutes of grilling.
Try This: (side note in the book)
This sauce was created for barbecued ribs and chicken. It flatters game birds, such as pheasant and partridge, as well as duck, quail, and turkey.
(Note the glaze variation at the end)
Barbecue! Bible by Steven Raichlen pgs 168-169
This recipe comes from the most seasoned pit master of the crew, Janeyce Michel-Cupito, founder of an award-winning team called Powderpuff BBQ. Considering the abundance of vinegar, the sauce is remarkably mellow; it makes a wonderful slather on ribs, chicken, and pork chops. The edge of tartness keeps the sweetness of the honey and corn syrup in check.
? cup cider vinegar
½ cup honey
½ cup Dijon mustard
¼ cup balsamic vinegar
¼ cup light corn syrup
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 teaspoon coarse salt (kosher or sea)
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
Combine all the ingredients in a heavy nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer the sauce, uncovered, until thick and richly flavored, 30 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.
Makes 2 cups
Variation
To make a glaze, add ? cup honey to 1 cup of finished sauce. Brush on ribs, chicken, and pork chops the last 5 minutes of grilling.
Try This: (side note in the book)
This sauce was created for barbecued ribs and chicken. It flatters game birds, such as pheasant and partridge, as well as duck, quail, and turkey.