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Grand Marnier Rib Glaze

coooltroy
coooltroy Posts: 207
edited December 2015 in EggHead Forum
Merry Christmas to all eggers.  Creating a grand marnier based glaze for ribs based on an old van dyke ribs marinade.  Instead of marinading and baking I want to smoke and glaze. Thinking GM, orange zest, crushed pineapple, butter, garlic, worcestershire, honey and brown sugar....
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Looks great , however I would place the glaze on the last 45 minutes or so because all the sugar and sweetness will burn, unless that is the way you prefer the ribs..I would spritz with 1/3 water, apple cider vinegar and any pineapple juice from the crushed.  If you like ginger some ginger zest is a good addition.

    I have also used amaretto  or Kahlua over the years on ribs, chicken and salmon. Happy Holidays!!
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  • Tinyfish
    Tinyfish Posts: 1,755
    Sounds delicious but I agree glaze near the end of the cook.
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