I will not take credit a the inventor of this as I found it somewhere on the internet a few years ago. But let me tell you this glaze rocks!!!!! My wife loves it as does my kids and the entire family. As far as a meat glaze that is saucy and not a dry rub....this is the stuff!! Since it is not my own recipe I have no desire to keep it secret. Let me know if you like it.
Best ever Rib Glaze
Ingredients
1 clove garlic (minced)
1 medium onion (minced)
5 tablespoons of butter
2 1/2 cups of ketchup
1/2 cup of dark corn syrup
1/2 cup honey
1/2 cup pineapple juice
1/3 cup cider vinegar
1 cup brown sugar (firmly packed)
2 tablespoons spicy mustard w/horseradish
2 tablespoons worcestshire sauce
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon liquid smoke
1/2 teaspoon black pepper
Just combine all the ingredients into a saucepan and bring to a boil on the stove top. Smother your meat with the mixture and refrigerate overnight. Be sure and save a little in a seperate container and also refrigerate and use for basting. Slow smoke your ribs or whatever meat you are cooking until tender and falling off the bone. I usually smoke a couple racks of pork ribs at 220-230 degrees for about 6 hours or so.
Best ever Rib Glaze
Ingredients
1 clove garlic (minced)
1 medium onion (minced)
5 tablespoons of butter
2 1/2 cups of ketchup
1/2 cup of dark corn syrup
1/2 cup honey
1/2 cup pineapple juice
1/3 cup cider vinegar
1 cup brown sugar (firmly packed)
2 tablespoons spicy mustard w/horseradish
2 tablespoons worcestshire sauce
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon liquid smoke
1/2 teaspoon black pepper
Just combine all the ingredients into a saucepan and bring to a boil on the stove top. Smother your meat with the mixture and refrigerate overnight. Be sure and save a little in a seperate container and also refrigerate and use for basting. Slow smoke your ribs or whatever meat you are cooking until tender and falling off the bone. I usually smoke a couple racks of pork ribs at 220-230 degrees for about 6 hours or so.
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