Randy's Balsamic Glaze for Pork and Poultry

Use this as a finishing sauce and glaze for barbecued meats, not as a marinade. Cheap balsamic is just fine for this. A cup of the glaze will cover a full rack of ribs.

• Ready In: 2 hrs 5 mins
• Yields: 4 cups

Ingredients

• 2 1⁄2 cups  balsamic vinegar
• 12  ounces hard alcoholic cider (A dry one)
• 1⁄2 cup  agave syrup
• 2  cups ketchup
• 1  tablespoon  minced garlic
• 2  shallots, minced
• 2  tablespoons molasses
• 1⁄2 cup light brown sugar
• 1⁄4 cup  prepared Dijon mustard or 1⁄4 cup  whole grain mustard
• 1 -2  teaspoon TABASCO® brand Chipotle Pepper Sauce, to taste
• 1  tablespoon Worcestershire sauce

Directions

1. Combine all of the ingredients in a large saucepan and bring to a boil on medium-low heat. Reduce heat and simmer, stirring frequently until thick. Check it frequently, as it can bubble up and overflow or even scorch. Thickening may take a couple of hours.
2. Apply the glaze during the final five minutes of grilling ribs or chicken thighs.