Ingredients:

  • 1/2 cup (115g) light brown sugar (packed)
  • 1/4 cup (60ml) bourbon
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Add the brown sugar, bourbon, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper into a small saucepan.
  2. Whisk vigorously on medium heat until the sugar crystals have completely dissolved into the liquid.
  3. Lower the heat to medium low and bring the mixture to a gentle simmer.
  4. Stir frequently for 8-12 minutes until the mixture reaches a syrupy consistency that coats the back of a spoon.
  5. Remove the pan from the heat and let it sit for 2 minutes.
  6. Brush the glaze generously over the protein during the final 15-20 minutes of cooking.
  7. For a mahogany colored crust, broil for the last 2-3 minutes until the surface is bubbling and slightly charred.
  8. Let the meat rest for 10 minutes before slicing to let the glaze set.