Bourbon Brown Sugar Glaze

Name: Bourbon Brown Sugar Glaze
Prep time: 10 min
Total time: 10 min
Yield: ~1
Cuisine: American
Ingredients: ½ Cup Dark Brown Sugar (packed); ¼ Cup Bourbon (flavor you enjoy); ¼ Cup Apple Cider Vinegar; 2 Tbsp Dijon Mustard; 1 Tbsp Soy Sauce; 1 Tbsp Worcestershire; 2 Tbsp Unsalted Butter; 2 Garlic Cloves (microplaned); ¼ tsp Cayenne (to taste); Pinch Kosher Salt

December 27, 2025

This is the closer—last-lap shine that looks catered without tasting like candy. Brown sugar brings body, bourbon adds vanilla-oak warmth, cider vinegar trims the sweet, Dijon/soy/Worcestershire stack umami, and butter gives that pro gloss. Reduce to nappe (coats a spoon), then glaze in the final 10–15 minutes so sugar sets, not scorches.

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Bourbon Brown Sugar Glaze

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Chief Flame Tamer Michael McDearman

Servings

~1 1/4 Cups

Prep Time

10 minutes

Cook Time

10-12 minutes

The Meat Hook

Ingredients

½ Cup Dark Brown Sugar (packed)
¼ Cup Bourbon (flavor you enjoy)
¼ Cup Apple Cider Vinegar
2 Tbsp Dijon Mustard
1 Tbsp Soy Sauce
1 Tbsp Worcestershire
2 Tbsp Unsalted Butter
2 Garlic Cloves (microplaned)
¼ tsp Cayenne (to taste)
Pinch Kosher Salt

Directions

Build aroma, then body, then shine. Alcohol carries bourbon’s oak/vanilla but reads “hot” if you don’t cook it down. I simmer bourbon first, then whisk in brown sugar for body, vinegar for balance, and the umami stack (Dijon/soy/Worcestershire) to keep it from tasting like dessert. Reduce gently; you want a brushable glaze that clings to bark, not a sticky candy. Butter off heat gives you that clean, pro sheen.
What to Do: In a small saucepan over medium, simmer bourbon 2 minutes. Whisk in sugar, vinegar, Dijon, soy, Worcestershire, garlic, cayenne, salt. Simmer 8–10 minutes to nappe. Off heat, whisk in butter.
Set, don’t burn. Sugar flames fast; move the meat, then paint. On ribs or ham, think thin coats with lid time to “glass” it. On salmon, one light coat—fish doesn’t need a jacket. If drips hit the coals and flare, shift to a cooler zone and keep the lid closed so the glaze sets quietly.
What to Do: Apply in the last 10–15 minutes: ribs/ham = thin coat, lid 5 minutes, repeat 1–2×; salmon = one coat, lid 3–4 minutes. Rest 5–10 minutes before slicing.

Recipe Note

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ One thin coat on ribs right before you pull.

✦ Brush spiral ham slices to revive shine.

✦ Light hand on salmon.

Backyard Pro

✦ Split: add 1 tsp orange zest for ham.

✦ +1 tsp smoked paprika for rib depth.

✦ Thin with 1–2 Tbsp warm water for a lighter finish.

Pit Legend

✦ +1 tsp espresso powder for beef ribs.

✦ Quick kiss over hot Grill Grates after glazing to “glass” it.

✦ Comp finish: 50/50 glaze/honey stripe, 2-minute set.

From the Fire

Bourbon barrels, brown sugar, and smoke—Southern pantry harmony that echoes the pit without hiding bark.

Tips, Tricks & Techniques

Nappe test: coat the back of a spoon; drag a finger—line should hold.Too sweet? +1–2 tsp cider vinegar. Too sharp? +1 Tbsp butter.Never glaze over roaring flame—move, then paint.For gluten-free, swap tamari for soy.If it tightens in the fridge, warm gently and whisk smooth.

Pair It (Serve & Sip)

Baby backs or St. Louis ribs • Spiral-cut ham • Cedar-plank salmonZero-proof: Iced tea with lemon & mintOld Fashioned or bourbon highball

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael and Stoking the Coals are here to help busy families, new grillers and seasoned hosts get Pro level results without the chaos or catastrophes. We are in this together!

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Bourbon Brown Sugar Glaze

Bourbon Brown Sugar Glaze

Category

Cuisine

Author:

Servings

Prep Time

Cook Time

The Meat Hook

Ingredients

Directions

Recipe Note

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

Backyard Pro

Pit Legend

From the Fire

Tips, Tricks & Techniques

Pair It (Serve & Sip)

Pitmaster/Grillmaster