I love the depth bourbon brings to savory recipes—I’ve used it in dishes like butternut squash gnocchi with whiskey cream sauce, bourbon cranberry sauce, and bourbon-mango pulled pork. I also prefer barbecue sauces with real ingredients, so I often buy a trusted brand when I’m not making my own. On this occasion I wanted to make a homemade BBQ sauce, and this bourbon whiskey BBQ sauce caught my attention. It’s quick to prepare and the ingredient combination is excellent.
I cut the recipe in half when I first made it because four cups of sauce felt like a lot and I wasn’t sure how long it would keep in the refrigerator. I used the sauce on pan-fried tempeh and it was fantastic. The original recipe author recommends refrigerating the sauce for a day or two to let the flavors meld, and I’m looking forward to trying it again after it has had time to rest. This sauce is bold and flavorful, so taste it as you go before pouring it over your food.
Bourbon Whiskey BBQ Sauce
Recipe source: Allrecipes – Kevin
This barbecue sauce features Kentucky bourbon for a warm, slightly sweet backbone. For best results, refrigerate it for a day or two so the flavors can blend and mellow.
Yield: about 4 cups
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- ½ onion, minced
- 4 cloves garlic, minced
- ¾ cup bourbon whiskey
- ½ teaspoon ground black pepper
- ½ tablespoon salt
- 2 cups ketchup
- ¼ cup tomato paste
- ⅓ cup cider vinegar
- 2 tablespoons liquid smoke
- ¼ cup Worcestershire sauce
- ½ cup packed brown sugar
- ⅓ teaspoon hot pepper sauce, or to taste
Instructions
- In a large skillet over medium heat, combine the minced onion, minced garlic, and bourbon. Simmer for about 10 minutes, stirring occasionally, until the onion is translucent and some alcohol has cooked off.
- Add the ground black pepper, salt, ketchup, tomato paste, cider vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Stir until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- If you prefer a smooth sauce, strain the mixture through a fine mesh strainer to remove onion and garlic solids.
- Allow the sauce to cool, then refrigerate for at least a day to let the flavors fully develop. Store in an airtight container for up to two weeks.
Notes: This sauce is versatile—use it on grilled meats, roasted vegetables, sandwiches, or as a flavorful glaze. Adjust the hot pepper sauce to your heat preference, and reduce the recipe if you want a smaller batch. The sauce intensifies as it rests, so start with less hot sauce and add more after refrigeration if needed.
Big Flavors Rating: 5 Stars