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Old 06-13-2013, 02:49 PM   #1
Knows what a fatty is.
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Join Date: 02-08-10
Location: Florence, SC
Default Please vet my idea on a sauce receipt

I have a vinegar based sauce I use for butts, chicken etc. It's thin like a basting sauce. I want to modify it some to use as a finishing sauce/glaze for ribs. Is it reasonable to add corn syrup to my existing sauce receipt to accomplish this?
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