My quest for a favorite barbecue sauce ended when I tried it with bourbon. It's so good, I made two slightly different recipes and couldn't decide, so you get both. One is more traditional, the other smokier; both are incredibly easy to make and last for weeks, if not a few months!
Two solid recipes
Both homemade sauces are amazingly easy to make; all you need to do is cook the ingredients in a saucepan, stirring often to prevent burning the bottom, and then refrigerate them before use.
You can have them in your fridge for weeks, so there's no excuse not to make it.
Use them with barbecued and grilled meats, as part of the glaze for cocktail sausages and holiday hams, and to dip pigs in a blanket and onion rings.
There are a million recipes for BBQ sauce, and it all comes down to personal taste as to what goes into it, in addition to the necessary ingredients such as ketchup and sweeteners.
Testing Notes
Why use bourbon? It enhances the slight sweetness of the sauce and can add an excellent woody tone. The alcohol evaporates as the sauce cooks, so you can't taste it directly; it's a lingering aftertaste.
The difference between the sauces: The original recipe is the redder one, with a more pronounced tomato flavor and an aftertaste of onion and vinegar. Despite the bourbon, it has a more traditional, old-fashioned flavor. The newer version is more sophisticated, with liquid smoke and soy sauce. The texture is thinner and has a smoky aftertaste, a more adult version of what I always thought of as barbecue sauce.
Ingredients can be adjusted, and it's a good idea to tailor it to your liking. The levels of hotness or smokiness, for example, can be changed with more or less Tabasco or liquid smoke. Start with small amounts and see how it goes; it's easier to add than to subtract, something I learned the hard way.
Steps to make BBQ sauce
Ingredients common to both recipes are ketchup, bourbon, honey, molasses, Worcestershire sauce, garlic powder, onion powder and Dijon mustard.
Redder sauce
Besides the common ingredients, this recipe uses smoked paprika and Tabasco sauce for a spicy kick.
You can try another hot sauce; start with a small amount and see how it works for you.
Darker sauce
This recipe is more complex, featuring the addition of several other ingredients: hot paprika, liquid smoke (available in powder form, although I haven't tried it), soy sauce, apple cider vinegar, brown sugar, and black pepper.
Simmer and strain/process (optional)
You can decide when the flavor is as concentrated as you want it, and when the sauce is thick enough. You'll need to find a balance; avoid overcooking it. And remember, the darker one is more fluid.
Towards the end, stir the mixture frequently to prevent scorching.
Strain the mixture through a sieve or process it if you prefer a smoother consistency. I don't usually, but you certainly can.
Fill the jars
I use clean jam jars. Since I make BBQ sauce often and consume it in a few weeks, I don't can it in the traditional sense. I simply fill airtight jars and refrigerate them.
If you plan on storing it for several months, it's better to go through the canning process.
One last thing
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Bourbon Barbecue Sauce - two recipes
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Ingredients
For the redder sauce (left in the image):
- 1 cup ketchup
- 2 tablespoons molasses
- 3 tablespoons honey
- ⅓ cup bourbon
- 2 tablespoons dijon mustard
- ½ teaspoon hot sauce, such as Tabasco, or to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the brown sauce (right in the image):
- 1 cup ketchup
- ½ cup bourbon
- 3 tablespoons brown sugar
- 1 tablespoon molasses
- 2 tablespoons honey
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard
- 1 ½ teaspoons liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon hot paprika
- ½ teaspoon black pepper, freshly ground is better
Instructions
- For both recipes, put all ingredients in a medium saucepan with high edges as the sauce bubbles as it simmers and climbs up.
- Mix with a wooden spoon and cook at low heat for 20 to 30 minutes, stirring often, until it thickens a bit. Make sure the bottom doesn't scorch.
- Remove from the pan, let cool completely, and taste. Adjust if necessary; you might want to return the mixture to the heat briefly, for a few minutes, if adding something more, to allow everything to meld again.
- Optional: strain or process the sauce to achieve a smoother consistency.
- Transfer the sauce to a glass jar with an airtight lid, and refrigerate. They can be stored for weeks in the refrigerator, sometimes months, depending how well canned they are.
Notes
Adapted from Bon Appetit
emmaorussell says
I need to get the BBQ going again!! I especially like the sound of the brown one - great recipe!
Shulie Foodwanderings says
Stunning!
Lora CakeDuchess says
I'm so craving just a taste of both of those sauces! But would be with Renee, one could be used for grilling and one for slow cooking, hopefully, on the same day! 🙂
Cathleen says
For some reason, I have never thought of making my own barbecue sauce! This looks great!
Abbe@This is How I Cook says
I love a good BBQ sauce! I have my fave but I might have to break down and try that one with bourbon!
Medeja says
Love bbq sauces! I would like to try both.
The Ninja Baker says
Thanks for the warning on the tabasco sauce =) Your sauces do appear luscious and perfect for a BBQ party, Paula =) P.s. I'm hankering to try your pound cake recipe, too!
Cocoa and Lavender says
Funny that I live in the land of BBQ and have never made a BBQ sauce! You have inspired me, Paula! (Gald to see you back!) xo, David
Liz Berg says
I need to plan to grill something ASAP! I want to smear whatever it is with your luscious BBQ sauce---I'll have one happy family!
HipFoodie Mom says
Paula, I have to try the bourbon barbecue sauce.. love this!!
Mary Hirsch says
Oh, Paula, I just love your pictures with the sauce running over the jars and spoons. Perhaps BA just brought their latest sauce recipe up-to-date and more au courant. Both sound delicious but if I had my druthers I would go with the smoky version. Really nice post. Really nice photos.
Deb|EastofEdenCooking says
I've got ribs in the freezer and bourbon on the shelf, so you know which recipe I'm making! Either way both recipes are better than the store bought stuff.
Renee Dobbs says
I think I'd like either of the sauces, depending on what I'm using it on. One for slow-cooking (like in a crock pot) and one for grilling.
Angie Schneider says
I just bought some spareribs and all I need right now is some awesome bbq sauce like yours :-))