Randy's Balsamic Glaze for Pork and Poultry

“Use this as a finishing sauce and glaze for barbecued meats, not as a marinade. Cheap balsamic is just fine for this. A cup of the glaze will cover a full rack of ribs.”
READY IN:
2hrs 5mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all of the ingredients in a large saucepan and bring to a boil on medium-low heat. Reduce heat and simmer, stirring frequently until thick. Check it frequently, as it can bubble up and overflow or even scorch. Thickening may take a couple of hours.
  2. Apply the glaze during the final five minutes of grilling ribs or chicken thighs.

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