Fruit glaze for ribs Quest

[nate85]

I’ve been trying to mix it up a little with my ribs. Usually it’s ether dry rub or with my bbq sauce on it. The last time was my sauce mixed with fresh purified peaches which was a real nice change. We are going to camp this weekend coming and there going to be 2-3 of us going who like a bit of heat. I want to do a separate rack for us and I want to do a cherry apple habanero glaze. I’m going to whip up my own, after researching I see vinegar added to some fruit glazes. Just curious as to why and what it does. Anyone know?

 

[TomKnollRFV]

My guess is vinegar adds another flavour profile and helps cut through the fattiness of pork. It's why vinegar based cole slaw and bbq sauces are so often served on a Pulled Pork Sammie. That is just my guess; the other thing is if it's a -very- old recipe..Vinegar was also used to keep spoilage down.

 

[nate85]

Thank you, that all kinda masked sense. I was going to leave it out but I think I’ll go ahead with it

 

[TomKnollRFV]

Do a normal sized batch and maybe 1/2 with and 1/2 with out to compare?

 

[gmc2003]

Tom's answer sounds about right. I would suggest adding the vinegar slowly and to taste so you don't over power the glaze.

Chris

 

[chef jimmyj]

All above plus flavor enhancement. Acid, like salt, stimulates taste buds and brightens the flavors...JJ

 

[Ishi]

The right amount of a vinegar based sauce can do wonders.

 

[nate85]

thanks everyone, as always you’ve given great ideas for me to try. I’m going to mix some up tomorrow and let it sit over night and I’ll let you know how it turns out!

 

[dcecil]

Can’t wait to see how it turns out for you. I have been using pepper Jelly’s for a while and love it. Goes great on pork.