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
- Ingredients:
- 11
- Yields:
-
4 cups
ingredients
- 2 1⁄2 cups balsamic vinegar
- 12 ounces hard alcoholic cider (A dry one)
- 1⁄2 cup agave syrup
- 2 cups ketchup
- 1 tablespoon minced garlic
- 2 shallots, minced
- 2 tablespoons molasses
- 1⁄2 cup light brown sugar
- 1⁄4 cup prepared Dijon mustard or 1/4 cup whole grain mustard
- 1 -2 teaspoon TABASCO® brand Chipotle Pepper Sauce, to taste
- 1 tablespoon Worcestershire sauce
directions
- 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.
- Apply the glaze during the final five minutes of grilling ribs or chicken thighs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
zeldaz51
United States
<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
