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Add unexpected flavors like ginger, sesame oil, yuzu or even pomegranate molasses.

The classic pineapple-and-cherry garnish still has its fans, but today’s glazes go beyond tradition — honey, molasses, fruit preserves, hot sauces, vinegars.

Brown sugar gives it a molasses depth and I hold back on the white sugar so things never veer into cloying.

Rum is typically made by fermenting and then distilling sugarcane molasses, the thick treacle-like substance leftover after refined sugar has been produced from the harvested plants.

As a child, I loved eating ribs doused in sweet tangy KC BBQ sauce made with molasses, acidic vinegar and spicy chile powder alongside my cousins.