Ingredients
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.
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.