The simplest glaze in Heath's line: apple juice concentrate and habanero, with nothing else competing for attention. Heath worked on it for more than six years before he put his name on it.

A glaze isn't a sauce. It's thicker and more concentrated, and it goes on at the very end of the cook so it sets up glossy and sticky. Use it straight from the bottle for a loud finish, or stir some into your barbecue sauce for shine.

Made for ribs and pork butt. It was the glaze on Heath's 2025 Memphis in May Grand Champion ribs.

More fruit going on: Cherry Apple Habanero Glaze. Peach instead of apple: Hot Honey Peach Glaze.