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Method1) Prep. Whisk all the ingredients together thoroughly in a cold saucepan.2) Cook. Heat gently over medium heat, stirring frequently until the sugar and mustard are dissolved completely, about 4 minutes. If it starts to boil, turn it down immediately.3) Serve. Here's how to use it, in Danny's own words: "The instant the ribs are pulled from the pit, coat them with a generous brushing of warm glaze. If you pull the ribs, chase the dog, talk to your buddy for a couple of minutes, then try and apply the glaze, you've waited too long." You can also serve it as a dipping sauce, warm, at tableside.