Shelly's Recipe

CARRIBBEAN BUTTER BASTING SAUCE

Category: BBQ Mops and Finishing Sauces

1/2 cup butter
1 cup pineapple juice
1/4 cup packed brown sugar
1 tbsp lemon juice
1/2 tsp salt and pepper, or to taste
1 cup dark rum

Melt butte rina saucepan. Add next 5 ingredients. Increase the heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes. Remove from heat and stir in rum. Taste for additional salt and pepper.

NOTE: Basting sauce keeps in good, covered, in refrigerator, up to 1 week. Reheat over low heat before using. Especially good on grilled or smoked pork.