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? |