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Ultimate Rib Glaze
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Description
This glaze is outstanding for adding a sweet and glossy finish to your ribs. It’s almost neutral in flavor so that it will nicely complement the flavor and color of almost any rib rub.
Barbecued ribs are typically served one of two ways: wet (sauced), or dry (rub only). I wanted to add something that would bridge the gap between wet and dry ribs, thus the genesis of this glaze.
Ingredients
- 2-½ cups Demerara Sugar, Or Any Raw Sugar
- 1-½ cup Water
- ½ cups Red Wine Vinegar
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Sweet Paprika
- ¼ teaspoons Chinese Five Spice
- ¼ teaspoons Smoked Paprika
- ¼ teaspoons Ground Cayenne
- ¼ teaspoons Nutmeg
Preparation
Caution: As with any finishing glaze, you need to add this during the last few minutes of cooking and watch it closely. You want it to barely caramelize and not burn.
Combine all of the ingredients in a medium sauce pan. Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved.
Remove from the heat, set aside, and let cool.
Brush or drizzle on the ribs during the last few minutes of cooking. Add additional coats as you like.
You can refrigerate the remaining glaze for up to two weeks.
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