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.

Recipe by Cooking Light May 2007


Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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


Ingredient Checklist


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


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.