Maple Bourbon BBQ Glaze

Description

Maple Bourbon BBQ Glaze is what we make when somebody at the kitchen says we should do “a sweet one.” It’s built on Grade B Vermont maple syrup (the dark grade with the strongest flavor), a generous pour of Kentucky bourbon, fire-charred onions, smoked paprika, cider vinegar, and a long simmer that thickens it without any starches or gums.

The glaze is sticky enough to coat ribs at a single brushstroke but thin enough to pour. The bourbon reduces almost entirely during cooking — what’s left is the caramel-and-vanilla wood character without the alcohol burn. The maple keeps it from being too tomato-heavy the way mass-market BBQ sauces tend to be.

Best uses

This is a finishing glaze, not a marinade. Brush it on in the last 10–15 minutes of cooking. Apply heavier than you think you need — about half of it will caramelize and run off, leaving a glossy lacquered surface.

• Pork ribs: brush every 5 minutes for the last 20 minutes of a 4-hour low-and-slow cook
• Chicken thighs: brush the skin side after flipping in the last 8 minutes of grilling
• Salmon: brush both sides 5 minutes before pulling from a 400°F oven
• Pork belly: brush every flip during a 30-minute crisping on the grill
• Burgers: brush the patty as it rests, before adding the cheese

Ingredients

Grade B maple syrup, Kentucky bourbon, fire-charred yellow onion, tomato paste, smoked paprika, cider vinegar, smoked sea salt, garlic, black pepper, mustard powder, cayenne. No high-fructose corn syrup, no anti-caking agents, no liquid smoke, no artificial colors.

12oz hand-bottled. Refrigerate after opening. Best within 9 months.