Rib Glaze
- Thread starter chris comer
- Start date
Originally posted by K Kruger:
These, from last night. I ended up doing a glaze of pineapple-chicken stock-Dijon with a little honey and organic sugar. Started out at 3/4 c or so then reduced it to about 3 T to make it glaze-y. That handled 3 racks of spares, glazing the meaty side only.
looks good to me, thx for the pics. i figure most glazes shouldnt need any liquid smoke if the ribs are wood smoked properly.
K Kruger
TVWBB 1-Star Olympian
No, it won't be very apple-y.
In a small pot combine about a half-cup of apple jelly with 1 T apple cider vinegar and 1 t mustard (I'd suggest Dijon or brown) and heat over low heat till the jelly is melted. Stir well and add 2 t unsalted butter plus a tiny pinch of salt, or 2 t salted butter. Bring just to a simmer then remove from heat. Keep warm or, if making ahead of time, cool then chill in the fridge; rewarm before use.
(If desired, you can spice/season the glaze--ginger, clove, allspice, cinnamon, sage, chile, white or black pepper, citrus zest, onion, garlic--all could work alone or in combinaton but keep the quantities very small, at least at first.)
In a small pot combine about a half-cup of apple jelly with 1 T apple cider vinegar and 1 t mustard (I'd suggest Dijon or brown) and heat over low heat till the jelly is melted. Stir well and add 2 t unsalted butter plus a tiny pinch of salt, or 2 t salted butter. Bring just to a simmer then remove from heat. Keep warm or, if making ahead of time, cool then chill in the fridge; rewarm before use.
(If desired, you can spice/season the glaze--ginger, clove, allspice, cinnamon, sage, chile, white or black pepper, citrus zest, onion, garlic--all could work alone or in combinaton but keep the quantities very small, at least at first.)
Mike R. (Heyworth)
TVWBB Pro
Texas Pepper Jelly is my favorite glaze by far. They have great flavors, and are made my folks that barbecue, specifically for use as a bbq glaze. My absolute favotire is the blackberry jalapeno, followed closely by pineapple habanero. If you sign up for the newletter, you get a free jar in the mail!
texaspepperjelly.com
texaspepperjelly.com
K Kruger
TVWBB 1-Star Olympian
You could. But you'll need to use more apples than you might think as they reduce substantially due to their water content.
If you want to use apple in place of apple jelly then you will need to either go the apple sauce route (cooking chopped apples with sugar, spices and/or aromatics (if desired), and a little water, then running the mixture through a food mill), or sweating the apples slowly in a little fat (butter), covered, till the cell structure breaks down and the apples collapse, then cooking uncovered till the water evaporates. This can then be milled or puréed and turned into a glaze with the addition of some sugar and by returning the purée to the heat so that the sugar dissolves and the mixture becomes tight and syrupy.
Use good cooking apples like Jonathans, Granny Smiths, Gravenstein, Fujo, Golden Delicious (not too ripe), et al.
Alternatively, you can cook down some fresh apple in a little butter as noted, purée, then sweeten with the addition of a little apple jelly, plus a little brown sugar, say, then gently simmer, uncovered, till the mixture is quite syrupy and thickened.
A tiny bit of salt is essential to bring out the flavor of the fruit. Add a tiny pinch to either of these approaches.
If you want to use apple in place of apple jelly then you will need to either go the apple sauce route (cooking chopped apples with sugar, spices and/or aromatics (if desired), and a little water, then running the mixture through a food mill), or sweating the apples slowly in a little fat (butter), covered, till the cell structure breaks down and the apples collapse, then cooking uncovered till the water evaporates. This can then be milled or puréed and turned into a glaze with the addition of some sugar and by returning the purée to the heat so that the sugar dissolves and the mixture becomes tight and syrupy.
Use good cooking apples like Jonathans, Granny Smiths, Gravenstein, Fujo, Golden Delicious (not too ripe), et al.
Alternatively, you can cook down some fresh apple in a little butter as noted, purée, then sweeten with the addition of a little apple jelly, plus a little brown sugar, say, then gently simmer, uncovered, till the mixture is quite syrupy and thickened.
A tiny bit of salt is essential to bring out the flavor of the fruit. Add a tiny pinch to either of these approaches.
K Kruger
TVWBB 1-Star Olympian
Apple butter works well as a glaze. It just needs to be tightened a bit through reduction and some added sugar (or honey, other sweeteners, or a mix) but doesn't need that much.
The difference between using apple butter or apple sauce and a glaze made with jelly or juice is the opacity at the finish. Becaue butter and sauce are made with whole fruit they are not very transparent when used for a glaze. Whether or not this is a good or bad thing, or something one is indifferent to, is up to the cook. Something to keep in mind though.
The difference between using apple butter or apple sauce and a glaze made with jelly or juice is the opacity at the finish. Becaue butter and sauce are made with whole fruit they are not very transparent when used for a glaze. Whether or not this is a good or bad thing, or something one is indifferent to, is up to the cook. Something to keep in mind though.