I tend to fix on a recipe and just don’t let it go. Sometimes it’s an old recipe I made years decades ago, but I just need to make it again. That’s how I made this maple walnut pound cake after a million years or ended up making two bourbon barbecue sauces out of nowhere. Because when I started looking for the original recipe in my old bon appetit magazines, I found a new version online, and just couldn’t help but make them both. Lucky you.
Both are awesome.
The original recipe is the one in the picture above, redder, with a more defined tomato flavor, an onion and vinegar aftertaste and the amount of hotness you like, since it’s the added tabasco which gives it an extra kick – which I suggest you start with a teaspoon and see how it goes, since adding too much makes it hard to water down afterwards, something I learned the hard way.
It has a more traditional taste, more old-fashioned.
The newer version, pictured above, of my loved bourbon barbecue sauce, is more sophisticated, with liquid smoke, soy sauce, and a few other ingredients. Its texture is more liquid and has a smoky aftertaste, a more adult version of what I always thought as barbecue sauce.
Both are amazingly easy to make, nothing more than cooking the ingredients in a saucepan, stirring often to avoid burning the bottom, and then refrigerate before using. Really easy and so worth making at home. Grilling season is ending somewhere but will start soon somewhere else. And a bourbon barbecue sauce is always a good idea to have in the fridge. You never know when the burger pang strikes.
Which one do I choose? The darker one, with liquid smoke. For now at least.
- 1 cup 250ml ketchup
- 2 Tablespoons molasses
- 3 Tablespoons honey
- 1/3 cup bourbon
- 2 Tablespoons dijon mustard
- 1/2 to 1 teaspoons hot sauce such as Tabasco
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup ketchup
- 1/2 cup bourbon
- 3 Tablespoons brown sugar
- 1 Tablespoon molasses
- 2 Tablespoon honey
- 3 Tablespoon apple vinegar
- 2 Tablespoon Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon dijon mustard
- 1 1/2 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon hot paprika
- 1/2 teaspoon freshly ground black pepper
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For both recipes, put all ingredients in a medium saucepan with high edges.
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Mix with a wooden spoon and cook at low heat for 20 to 30 minutes, stirring often, until it thickens a bit.
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Let cool completely, transfer to a container with lid, and refrigerate.
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It keeps for weeks, even months.
adapted from Bon Appetit
I just bought some spareribs and all I need right now is some awesome bbq sauce like yours :-))
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.
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.
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.
Paula, I have to try the bourbon barbecue sauce.. love this!!
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!
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
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!
Love bbq sauces! I would like to try both.
I love a good BBQ sauce! I have my fave but I might have to break down and try that one with bourbon!
For some reason, I have never thought of making my own barbecue sauce! This looks great!
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! 🙂
Stunning!
I need to get the BBQ going again!! I especially like the sound of the brown one – great recipe!