This glaze is a very versatile addition in the kitchen because the balanced flavors impart a taste of warmth to a large variety of food. The warmth is a balance between the heat of the pepper and cayenne with the sweetness of the pure maple syrup and brown sugar. Some of our favorite uses for this recipe are on spare/back ribs, double-smoked ham, pork roasts, and pork chops. This recipe is enough to glaze a whole rack of ribs, 8 pound ham, or 4 pounds of pork chops.
- 1/2 cup of pure maple syrup
- 2 tablespoons brown sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ginger powder
- 1/8 teaspoon cayenne
- Pour the maple syrup into a small bowl and allow to warm up to room temperature. If time is a concern, maple syrup can be heated for a short period in a microwave.
- Whisk in the black pepper, garlic, onion powder, ginger powder, and cayenne.
- Sprinkle brown sugar over the solution and stir until consistency is uniform.
- Separate glaze into two equal portions. Best application of the glaze is based on the type of food preparation.
- Low-heat smoking – Brush glaze over meat before beginning to apply smoke.
- Medium heat cooking – Brush glaze over meat during last hour of cooking.
- High-heat cooking/grilling – Brush glaze over meat during last 5 minutes of cooking. Ensure to rotate meat to ensure that sugars do not burn.
- Provide second portion as a side to drizzle over finished main course.