Brown Sugar And Mustard Glaze Recipe
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Danny Gaulden's recipe for a barbecue sauce glaze with brown sugar and mustard is simple and wonderful on pulled pork or ham.
Serve with: more Southern Comfort.
Course:
Sauces and Condiments
Cuisine:
American
Makes:
Servings: quart (950mL)
Takes:
Ingredients
- 3 cups brown sugar
- 3/4 cup prepared yellow ballpark mustard
- 1/3 cup cider vinegar
- 1/3 cup Southern Comfort
- 1 tablespoon Morton Coarse Kosher Salt (Read about The Science Of Salt)
Notes:
About the liquor. If you don't have Southern Comfort, use Bourbon, rum, or brandy. I haven't tried it, but I bet Amaretto will work. If you object to the alcohol, replace it with more cider vinegar (as per the original recipe).
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Amp it up with. 1 1/2 teaspoon hot pepper sauce.
Build depth. 3 tablespoons of your favorite rub adds a layer of complexity.
Make it silky. 3 tablespoons of butter will add richness and depth.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Whisk all the ingredients together thoroughly in a cold saucepan.
- Cook. Heat gently over medium heat, stirring frequently until the sugar and mustard are dissolved completely, about 4 minutes. If it starts to boil, turn it down immediately.
- Serve. Here's how to use it, in Danny's own words: "The instant the ribs are pulled from the pit, coat them with a generous brushing of warm glaze. If you pull the ribs, chase the dog, talk to your buddy for a couple of minutes, then try and apply the glaze, you've waited too long." You can also serve it as a dipping sauce, warm, at tableside.