I've been making Todd's TSR version of this T.G.I. Friday's Jack Daniels Glaze for nearly 15 years. I can't believe how good it is. I always at least double the recipe so I can have extra to keep in the fridge. In addition to ribs, it's also outstanding on chicken, fish, burgers, or probably just about anything you can think of putting it on.

Perfect! If you let it keep simmering, it will magically thicken up - be patient, its worth the wait!

I think the flavor is spot on!! I have followed Todd's directions step by step, the only problem is I cannot get the sauce to thicken. Does anyone have any pointers? This would easily change my rating from Very good to Excellent.

I didn't think it was possible for the Jack Daniel's glaze to taste any better...but put the dry rub on the ribs and then add the glaze at the end..well, it's simple heaven! :-)