Ginja Honey Glaze

Combine the following ingredients

500 g honey

1Tbsp brown sugar (22g)

50 grams ginja (Portugueuse cherry liquor)

20 grams olive oil

Stir well.

Coat the meat with your glaze at the end of your cooking time. How long before the end depends on the heat of your oven. If you are cooking low and slow, you can add it during the final hour. If you are cooking on higher heat, wait until the last 30 minutes.

You can add another coating of glaze right after you take the meat out of the oven, before you wrap it for the settling time.

Ginja de Óbidos

If you have visited Portugal, you probably had a chance to try Ginja. It's a sweet liqueur made from cherries grown near the city of Óbidos. Óbidos happens to be only about half an hour from the village where I live. It has a beautifully-restored medieval fortress that is well worth the visit.

For my birthday last year, I got a bottle of home-brew ginja, and I thought it would be a great addition to the honey glaze I planned for my ribs. If you don't have ginja on hand, you could substitute bourbon or cognac or any other sweet liqeur.