Rib Glaze

Measure all glaze ingredients into separate small prep bowls before starting; press any lumpy brown sugar through a fine-mesh sieve if needed to ensure a perfectly smooth final glaze with no grainy bits.

Add ketchup, packed light brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard to a 2-quart small saucepan. Stir with a silicone spatula over medium-low heat (300°F / 150°C stovetop setting) until the brown sugar fully dissolves, about 2 minutes.

Stir in smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until fully incorporated, scraping the bottom and sides of the pan to make sure no dry spice clumps get stuck and burn later.

Reduce stovetop heat to low (200°F / 95°C setting) and let the glaze simmer uncovered for 12 minutes, stirring every 3 minutes to prevent scorching on the pan bottom. The glaze is ready when it reduces by roughly 25% and coats the back of a spoon thickly, with no runny drips.

Remove the saucepan from heat and let the glaze cool for 5 minutes. Taste and adjust as needed: add 1/4 teaspoon extra kosher salt for savoriness, or 1 teaspoon apple cider vinegar for brighter tang, stirring any additions in fully.

Let the glaze cool completely (it will thicken more as it rests) before brushing onto ribs during the final 15–20 minutes of grilling or smoking. Apply 2 thin, even coats 8 minutes apart to build a sticky, caramelized crust that does not slide off the rib meat.