June 1, 2020

Maine Honey Mustard BBQ Sauce

By edible MAINE Staff

Feature Image by Derek Bissonnette

This is a sauce that gets mopped onto grilled chicken or pork ribs in their final few minutes on the grill. It’s also great mixed in with pulled pork before serving on fresh rolls.

Print Recipe

Makes

cups

Ingredients

1 cup Maine honey
¾ cup Raye’s yellow mustard
½ cup apple cider vinegar
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons grated fresh garlic
1 teaspoon kosher teaspoon salt
Pinch or more of cayenne pepper

Instructions

Combine ingredients in a medium saucepan and place over medium-low heat. Bring to a simmer and cook, stirring, for 5 minutes. Bring to room temperature before pouring sauce into jars, where it can be kept for up to a week before using.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.