A fresh-at-camp, ketchup-based barbecue glaze made with the concentrated juices from the sous-vide rib bags. Balanced smoky and sweet with apple-cider vinegar, honey or brown sugar, hot sauce, and optional Worcestershire; the fire supplies additional smoke.
Prepare & package
Make fresh at camp when the cooked rib bags are opened. Pour the bag juices into a clean pan, bring them to a full simmer, and reduce until concentrated. Whisk in ketchup to create the sauce base. Add apple-cider vinegar, honey or brown sugar, hot sauce, and optional Worcestershire by taste until the sauce is smoky-sweet, balanced, and thin enough to brush in light coats. The recovered camping conversation preserved the ingredient set and method, but not exact ratios.
Store & thaw
This is a fresh camp component, not a freezer package. Make only what is needed. Keep the clean sauce separate from the basting brush and discard any portion contaminated during brushing.
Cook or reheat
Keep the sauce warm enough to remain brushable. If it thickens, loosen with a small amount of cider vinegar or water; if too thin, simmer briefly to reduce.
Finish & serve
Brush onto the ribs in thin layers only near the end of the fire-ring finish. Let each layer set and caramelize before adding the next, watching closely so the ketchup and sugar do not burn.