Bourbon Whiskey BBQ Sauce

Ready in 45 minutes

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

"I made this and doubled the recipe!! Added a little dry mustard and used some green onion as well. We own a BBQ store in Az. so a lot of our customers have rated this sauce. It received 2 thumbs up.Blend it slightly rather than strain it. I used a hand held tool. The tiny chunks continue to give it flavor and texture as it is refrigerated


got a 2 thumbs up :). Also used an el"

- Danagee

Top-ranked recipe named "Bourbon Whiskey BBQ Sauce"

5 avg, 4 review(s) 100% would make again

Ingredients

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-- First Round --
1/2 large Onion; minced
4 cloves Garlic; minced
3/4 cup bourbon whiskey
-- Second Round --
1/2 teaspoon Black pepper; ground
1/2 tablespoon Salt
2 cups Ketchup
1/4 cup Tomato paste
1/3 cup Cider vinegar
2 tablespoon Liquid Smoke Flavoring
1/4 cup Worcestershire Sauce
1/2 cup Brown sugar; packed
1/3 tablespoon Hot pepper sauce; to taste

Original recipe makes 4

Servings  

Preparation

1. 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.

2. 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.

Credits

Added on Award Medal
Calories Per Serving: 495 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A very good sauce to use with buffalo meat or sauce for hamburger. I highly recommend it to anyone who hasn't tried it yet!
jonathankyriazis 1 year ago
I made this and doubled the recipe!! Added a little dry mustard and used some green onion as well. We own a BBQ store in Az. so a lot of our customers have rated this sauce. It received 2 thumbs up.Blend it slightly rather than strain it. I used a hand held tool. The tiny chunks continue to give it flavor and texture as it is refrigerated got a 2 thumbs up :). Also used an el
Danagee 2 years ago
mcrismon 8 years ago
[I posted this recipe.]
GreggBrain 8 years ago
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