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Sauces and Glazes

Rib glazes, the barbecue sauce, wing sauce and the gravies.

  • 7 in stock
  • 4 competition placings
  • For pork, beef, chicken, lamb

The Rib Glaze is the finish on the ribs that won Meatstock, brushed on in the last stretch of the cook to set sticky over the bark. The Manuka Hot Honey and Spiced Rum versions take the same idea in two directions.

The Buffalo Wing Sauce scored a perfect 300 at a Steak Cookoff Association event, and the beef and chicken gravies are the Sunday-roast end of the shelf.

Cooked with these

Straight answers

Sauces and Glazes: the questions

When do I put the glaze on?

Near the end. For pork ribs the team wraps in foil with butter, brown sugar and the Rib Glaze for the last hour and a quarter, then unwraps, glazes again and lets it set on the grill for a few minutes. Sugar in a glaze burns if it goes on too early.

What is the difference between a sauce and a glaze?

A glaze is brushed on during the cook and sets on the meat; a sauce is served with it. The Rib Glaze and the two hot honey and spiced rum glazes are for the cook; The Barbecue Sauce and The Buffalo Wing Sauce work either way.

Do you ship sauces to the South Island?

Yes. North Island orders go overnight courier; South Island is a two-day service; rural addresses can take up to five days. Orders before 11am ship the same day.

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