For barbecues, cookouts, and potluck suppers, which means grilled meat and veggies! I love store-bought barbecue sauce, but it seems like these days so many have added ingredients, like high fructose corn syrup and other preservatives. So through the years, I’ve created my own barbecue sauce which I just love on top of both chicken and pork. The other day in the supermarket I saw some boneless pork ribs and knew just how I was going to fix them. My mouth started to water when I thought about cooking them just right with the tangy sauce on top!
Giving credit where credit is due, I made the Barbecue Glaze recipe out of local cookbook author Andrea Chesman’s The Vegetarian Grill several years ago. While the flavor was decent, it wasn’t what I was looking for. I wanted something more complex, deep, rich. So I turned it upside down and started adding things until it’s become my own. It’s easy to put together, and I love making it in the winter to give plain old chicken breasts a little extra something!
2 cloves of garlic, minced
¼-½ cup white onion, finely diced
¼ cup ketchup (preferably made with no high fructose corn syrup)
2 Tablespoons maple syrup (or brown sugar)
1 Tablespoon red wine vinegar, more to taste if needed
1 teaspoon Dijon mustard
1 teaspoon cumin, or a combination of cumin and coriander
In a small saucepan, warm a little bit of olive oil. Add the garlic and onion, and cook at medium to low heat until they are soft. Add the remaining ingredients and stir. Bring to a slight boil, then turn the heat to low. Cook for a few minutes longer and it’s done. If you boil or cook it too long, it will become thick.