We all have a favorite barbecue sauce—but for something a little different, this one is worth a try.  The great chef among great chefs, Jacques Pepin, has mastered everything.  One of the best things he does is demonstrate how to easily combine a few, sometimes unusual, pantry staples into new and complex flavors.  He suggests using this recipe as a glaze for a holiday ham—no need to stop there!  Ribs, loin roast, short ribs—-.  Whether grilling or using the oven, to get the best looking glaze, follow the timing directions.

  • ½ cup ketchup
  • ½ cup maple syrup
  • 2 tblsp Balsamic vinegar
  • 2 tblsp sriracha (or more, to taste)

Set oven to 400’ and line a baking pan with foil—pan should be large enough to spread out chicken.  Brush about half the glaze over chicken pieces.  Bake until meat is sticky and starting to brown—about 30 min.  Brush on remaining glaze and bake for another 15 minutes or so—until deeply browned and meat thermometer registers 165’. 

The Kitchen Hive

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