Danny B (Albany GA)
TVWBB Fan
I was reading a thread on Harry Soo's rib method and noticed K Krueger's comment about using a glaze versus saucing ribs. I searched the site for "rib glaze" and "glaze" and interestingly did not find any titled threads with the term "glaze" in them. I thought I would start one and share a glaze I've used a few times and do like very much (h/t):http://www.grilling.com/ultimate-rib-glaze/ and ask you all to post any glaze recipes you may have. Thanks.
Ingredients
2 1/2 cups Demerara sugar, or any raw sugar
1 1/2 cups Water
1/2 cup Red wine vinegar
2 Tbsp Worcestershire sauce
1 tsp Sweet paprika
1/4 tsp Chinese five spice
1/4 tsp Smoked paprika
1/4 tsp Ground cayenne
1/4 tsp Nutmeg
Method
Combine all of the ingredients in a medium sauce pan. Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved. Remove from the heat, set aside, and let cool. Brush or drizzle on the ribs during the last few minutes of cooking. Add additional coats as you like. You can refrigerate the remaining glaze for up to two weeks.
Ingredients
2 1/2 cups Demerara sugar, or any raw sugar
1 1/2 cups Water
1/2 cup Red wine vinegar
2 Tbsp Worcestershire sauce
1 tsp Sweet paprika
1/4 tsp Chinese five spice
1/4 tsp Smoked paprika
1/4 tsp Ground cayenne
1/4 tsp Nutmeg
Method
Combine all of the ingredients in a medium sauce pan. Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved. Remove from the heat, set aside, and let cool. Brush or drizzle on the ribs during the last few minutes of cooking. Add additional coats as you like. You can refrigerate the remaining glaze for up to two weeks.
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