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    Home » Recipes » Condiment, Sauce, and Spice Blend Recipes

    Bourbon Whiskey BBQ Sauce

    Published: Apr 12, 2013 · Modified: Jan 22, 2014 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I really enjoy the depth of flavor that bourbon adds to recipes (like when I made Butternut Squash Gnocchi with Whiskey Cream Sauce, Bourbon Cranberry Sauce, or Bourbon-Mango Pulled Pork). I'm also a fan of BBQ sauces that aren't full of chemicals, which is why I buy Stubb's if I'm not making my own. But this was one of the occasions that I wanted to make my own BBQ sauce. When I came across this recipe, I was intrigued. It didn't take a lot of time, and the combination of ingredients was great. I cut it in half when I made it, because 4 cups of sauce is a lot, and I wasn't sure how long it would keep in the refrigerator. I used it on top of some pan-fried tempeh, and it was great! The author of the recipe says that it's even better after it's been in the fridge for a few days, so I'm excited to try it again! This sauce packs a punch, so be sure to taste it before you go pouring it all over things.

    Bourbon Whiskey BBQ Sauce

    Bourbon Whiskey BBQ Sauce
    Allrecipes - Kevin

    "This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend."

    PREP 15 mins
    COOK 30 mins
    READY IN 45 mins

    Makes 4 cups

    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 flavoring
    ¼ cup Worcestershire sauce
    ½ cup packed brown sugar
    ⅓ teaspoon hot pepper sauce, or to taste

    In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.

    Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

    Big Flavors Rating: 5 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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