Redeye Glaze
- 1 cup dark brown sugar (packed)
- ¼ cup Dijon mustard
- ¼ cup cider vinegar
- ¼ cup strong coffee
- ¾ teaspoon black pepper
In a small saucepan, combine all ingredients. Stir over low heat until sugar is dissolved. Raise heat to medium, simmer for five minutes, stirring often. Keep warm until time to brush on pork chops, ribeyes, or chicken during last 10 minutes of grilling.
This recipe by Erica Derr first appeared in the June 2003 issue of Our State.