Elevate your next backyard barbeque with this easy-to-make Bourbon BBQ sauce! This simple recipe keeps in the refrigerator for several months and takes only about an hour to make. It's the perfect accompaniment to any grilled or barbequed meat, but my favorites are pulled pork for sandwiches or sliders (see my Father's Day post for recipes), and grilled (or smoked) baby back ribs.
TIP: Apply the barbecue sauce AFTER the meat has been cooked for best results.
Want to thicken it up? If you prefer a thicker barbecue sauce, simply mix 1 cup of Bourbon BBQ sauce with one of these thickeners (either one will increase the thickness of your sauce without impacting the flavor):
- 1 tablespoon cornstarch + 1 tablespoon water
- 2 tablespoons flour + ¼ cup water
Looking for a unique gift giving idea? Bottle some Bourbon BBQ sauce up in a pretty mason jar and tie a ribbon around the lid! Perfect for the weekend griller or for the recipient who has everything!
Ingredients:
- 3 cups reduced sodium chicken stock
- 4 Tbsps. Kentucky bourbon or Tennessee whiskey, whatever you have on hand
- 2 cups ketchup
- 1 cup dark molasses
- 1 tsp. kosher salt
- 2 Tbsps. + 2 tsps. onion powder
- 1 tsp. ground cumin
- 4 tsps. garlic powder
- 1 tsp. freshly ground black pepper
- ½ c. Worcestershire sauce
- 4 Tbsps. Dijon mustard
- ½ cup red wine vinegar
- 2 Tbsps. + 2 tsps. hot sauce
- 2 Tbsps. liquid smoke
Directions:
- In a medium sauce pan, whisk all the ingredients for the sauce together
- Bring mixture to a slow boil over medium-low heat
- Reduce heat and allow to simmer for 40 minutes, or until sauce has reduced to a glaze consistency
- If desired, add more molasses, red wine vinegar or hot sauce to taste
- Allow to cool completely
- Store in a sealed container in the refrigerator for several months
Easy Bourbon BBQ Sauce
Ingredients
- 3 cups reduced sodium chicken broth
- 4 Tbsp. Kentucky bourbon or Tennessee whiskey
- 2 cups ketchup
- 1 cup dark molasses
- 2 Tbsp. onion powder plus 2 tsps.
- 4 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- ½ cup Worcestershire sauce
- 4 Tbsp. Dijon mustard
- ½ cup red wine vinegar
- 2 Tbsp. hot sauce plus 2 tsps.
- 2 Tbsp. liquid smoke
Instructions
- In a medium sauce pan, whisk together all of the sauce ingredients and bring to a slow boil over medium-low heat.
- Once boiling, reduce the heat and allow to simmer 40 minutes until the sauce reduces to a glaze consistency.
- If desired, add additional molasses, red wine vinegar or hot sauce to taste.
- Allow sauce to cool and then store in a sealed container in the refrigerator. Keeps for several months.
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