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Chicken Sauce and Glaze

Recipe information

  • Yield

    makes about 6 cups

Ingredients

1 cup ketchup
1 cup Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce (page 22)
1 cup Jack’s Old South Hickory Sauce or Basic Hickory Sauce (page 22)
1 cup honey
1 cup maple syrup
1 cup (packed) dark brown sugar
8 tablespoons (1 stick) unsalted butter, melted

Preparation

  1. Step 1

    Pour all the ingredients into a large blender. Combine thoroughly, blending for at least 3 minutes. Pour the mixture into a medium pot and stir constantly over medium heat until the sauce is hot. Do not allow it to boil. Remove from the stove and use while hot.

    Step 2

    If you’re reserving it for a later use, pour the sauce into a large bottle or other container. Store, refrigerated, for up to 2 months. Always reheat this sauce before using.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSauceSouthernAmericanNut FreeGluten FreeVegetarianEasyQuickMeal PrepCookbooks
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