Mrs. Drew brought home some boneless pork spareribs last night, so I thought I'd try a new glaze out.  Measurements are off, but I'm sure you can figure out how to season accordingly.  Am happy to hear any other suggestions as well.

 

Apple Juice (used a capri sun - that's all we had)

Brown Sugar

Honey

Maker's Mark

Cayenne (little bit)

 

Mixed the apple juice and the sugar together in a pyrex measuring cup, microwaved for a couple of minutes (poor man' reduction?).  Poured in some honey and then some Maker's Mark.  Seasoned the ribs with olive oil salt, pepper, rosemary, thyme and then brushed them 5 or 6 times over the next 2 hours with the glaze.  Came out great, but wondering what else I could have tossed into the glaze?  Lee and Perrins?