My last post gave away my secret for really crispy chicken and today to celebrate National BBQ Week ( it’s longer than a week but who cares when its sunny and you have an excuse BBQ every day ) the recipe I am sharing is for one of my personal favourites Jack Daniel’s and Black Treacle Rib Glaze.
Now you may think to add a classic bourbon to a barbecue sauce is a little extravagant, but the addition of Jack Daniel’s adds a silky smokiness to this glaze, which compliments the liquorish sticky sweetness of the black treacle and the gentle kick of the Cayenne and mustard. Use this barbecue glaze to baste ribs, steaks or chicken towards the end of cooking as your barbecue dies down. You want the sauce to cook on to the surface of the meat, but you don’t want it to burn. You can further enhance your dish with a dry rub to marinade your dish before cooking.
Jack Daniel’s and Black Treacle Rib Glaze
A lot of my barbecue sauces simply use cups ( the American staple ) as most are American influenced or originally from American friends, it is just so convenient and easy. If you wish to change to metric or imperial, American cups are best converted to 240 millilitres, 16 tablespoons or 8 ½ imperial fluid ounces.
1 cup Jack Daniel’s Whiskey
2 cups Ketchup
½ cup light Brown Sugar
½ cup Black Treacle
¼ cup good quality Cider Vinegar
1 tablespoon Lemon Juice
2 teaspoons Worcestershire sauce
3 cloves of Garlic, peeled and very finely minced
1 Bay leaf
1 piece of Orange peel
1 Star Anise seed pod
¼ piece of Cinnamon stick
½ teaspoon dry Mustard powder
A very good pinch of Cayenne Pepper
Combine the ingredients in a heavy-bottomed saucepan and mix well. Over a medium heat simmer for twenty minutes then allow to cool. Store in an airtight container in the refrigerator. If you make it a few days in advance the flavours will have more time to blend together. Remove the bay leaf, orange peel, and spices before use.
Allergens in this recipe depend on your choice of BBQ sauce and may include;
In the Worcestershire sauce