Barbecue Sauce/Glaze

I brought some ribs home and realized I didn't have barbecue sauce, so did some research and tried this recipe. Of course I didn't follow it exactly, but the sauce was so good, I thought I'd try it on other proteins as well. Winner Winner Chicken Dinner!


Here's the website with said recipe:

Here is the basic recipe here:

2/3 cup chicken stock (only home-made in my home)
1/3 cup brown sugar
1/4 cup cider vinegar
1/4 cup ketchup (Marina's)
5 cloves garlic
3 tablespoons olive oil
3 tablespoons yellow mustard (I don't like yellow mustard, so used Sand Hill coarse mustard instead)
2 tablespoons soy sauce (I used Ozark Forest shiitake soy)
1 teaspoon cayenne

How to Make It
1. Pour olive oil in a saucepan over medium heat. Add minced garlic and simmer until lightly brown. Add remaining ingredients and mix well. Simmer on low until it starts to thicken, about 15 minutes. Allow to cool.

2. Store in an airtight container in the refrigerator for up to two weeks.

Brush it on your meat once it is mostly cooked to avoid burning (there is brown sugar in it, but it isn't one of those cloyingly sweet sauces because the vinegar cuts the sweet nicely). Reserve a little for sauce at the table, if you like.

It was fabulous on a Raincrow Ranch ribeye which, in theory, doesn't "need" anything, but Oh my, it wants it! Chicken? Yes, that too. Fish? Not quite ready to go there yet--maybe save that for the green onion and garlic scape butter...

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Fresh, ripe figs are a delicacy that not many people get the chance to enjoy. Because of this, a bit of information may be helpful to those of you who haven't experienced a fresh fig. Unlike the dried version, which will live on indefinitely in the cupboard, fresh figs are highly perishable and must be...Read more


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- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery