The great thing about this glaze is that it can be used for any grilled meat. You can brush it onto pork chops, chicken, ribs—anything you feel like grilling on game day!
Recipe information
Yield
makes about 1/2 cup
Ingredients
2 tablespoons butter
1/2 small onion, minced
1/4 cup apple-cider vinegar
1/4 cup molasses
2 tablespoons ketchup
1 tablespoon yellow mustard
1/2 teaspoon cayenne pepper
Dash of Worcestershire sauce
Dash of hot sauce, preferably Tabasco
Kosher salt and freshly ground black pepper
Preparation
Melt the butter in a medium sauté pan over medium heat. Add the onion, and sauté until soft, about 3 minutes. Stir in the vinegar, molasses, ketchup, mustard, cayenne, Worcestershire, and hot sauce. Season with salt and pepper. Simmer over medium heat for 10 minutes, so all the flavors can marry.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
