Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Because the sugar in this sweet-savory blend can burn, it's best on meats that cook for extended times over low heat, such as brisket, ribs, or leg of lamb. Try it on spit-roasted whole turkey or chicken--or any meat cooked over indirect heat, such as brined pork chops. In cooler months, use it on meats braised in the slow cooker.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

Yield:
About 1/3 cup (serving size: 1 teaspoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

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Nutrition Facts

9 calories; calories from fat 10%; fat 0.1g; protein 0.1g; carbohydrates 2g; fiber 0.3g; iron 0.2mg; sodium 296mg; calcium 4mg.
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