Randy's Balsamic Glaze for Pork and Poultry |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
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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. 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 chipotle pepper sauce, to taste |
1 tablespoon worcestershire sauce |
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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