Root Beer Bourbon Glaze

This recipe comes from one of my favorite chef's. Emeril Lagasse. I have a hard time watching his show, but he has some really good recipes out there. This one needed a couple of tweaks to make work (Sorry Emeril), but is delicious on various meats. I've used this on ribs (as the original recipe calls for), chicken, pork chops and shrimp. All of them, were great and have gotten numerous compliments.

Glaze:
1 (12-ounce) cans root beer
4 tablespoons hot pepper jelly
1 bay leaf
2 tablespoons steak sauce
1 teaspoon Caribbean Pick-A-Peppa sauce
1 stick cinnamon
1 orange, zested and juiced
1 lemon, zested and juiced
1 vanilla bean, split and scraped
2 teaspoons bitters (recommended: Angostura)
1 cup bourbon
1 cup sugar

Dry Rub:
2 tablespoons kosher salt
1 tablespoon paprika
3/4 teaspoon granulated garlic powder
1 1/2 teaspoons granulated onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 cup chicken stock

Directions
To make the glaze, place all of the ingredients for the glaze in a wide bottom pan, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Remove the glaze from the stove and strain though a fine mesh strainer. Reserve and keep warm, until ready to use.

In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper. Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs. Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.

Depending on the meat you are using, there are different steps to follow. If using pork ribs or bone-in chicken follow the steps below:
Preheat oven to 275*. Rub meat down with dry rub. Place in baking pan and add 1/2 c chicken stock. Cover pan with aluminum foil and cook for 2 - 2 1/2 hrs. Remove from oven, and place on a plate. Heat grill to med-high heat. Place meat on the grill and baste with glaze.

For all other cuts of meat, heat grill to med-high heat, add meat and baste with glaze, and cook until done.


For all other meats