- 1
Ingredients
- From America's Test Kitchen
Preparation
Step 1
Spice Rub:
2 tablespoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1¼ teaspoons paprika
¾ teaspoon ground fennel
⅛ teaspoon cayenne pepper
Mustard Glaze:
½ cup Dijon mustard
½ cup red wine vinegar
¼ cup packed brown sugar
1 teaspoon reserved spice rub
⅛ teaspoon cayenne pepper
Hoisin Tamarind Glaze:
1 cup water
⅓ cup hoisin sauce
¼ cup tamarind paste
1 (2-inch) piece ginger, peeled and sliced into ½-inch-thick rounds
1 teaspoon reserved spice rub
⅛ teaspoon cayenne pepper
Bring all ingredients to simmer in small saucepan over medium-high heat. Simmer, stirring frequently, until reduced to 1¼ cups, about 10 minutes. Strain through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids.
Blackberry Glaze:
10 ounces (2 cups) fresh or frozen blackberries
½ cup ketchup
¼ cup bourbon
2 tablespoons packed brown sugar
1½ tablespoons soy sauce
1 teaspoon reserved spice rub
⅛ teaspoon cayenne pepper
Bring all ingredients to simmer in small saucepan over medium-high heat. Simmer, stirring frequently to break up blackberries, until reduced to 1¼ cups, about 10 minutes. Strain through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids.