Bourbon Whiskey BBQ Sauce563 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.” - by Kevin
Original recipe yields 4 cups
- 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.
Amount Per Serving (16 total)
- 107 cal
- 1.8 g
- 16.6 g
Based on a 2,000 calorie diet
Reviews (563)Rate This Recipe
"Update: I figure out this tastes the same no matter which bourbon whiskey I use. I now pick up one of the cheapest bottles they have and it's great. Original: This deserves more than 5 stars! I ma..." See morede this for Memorial Day BBQ and it was wonderful! Used Maker's Mark and didn't change the recipe other than adding a bit more hot sauce. Cooked it outside on the grill on Saturday for Monday's BBQ. I strained the onions out and I wish I would have followed some other suggestions of cutting the onions into wedges to make it easier, but it all worked out in the end. Letting the chicken soak in the BBQ sauce for 24 hours from yesterday until today made it even better!"
Jayvay's eat gallery
"This recipe is off the chains!!!! I used it four times already since November. The last time I've made it, I used a crockpot and made a gallon of it. My family and I went bowling while this was in ..." See morethe crockpot. When we left I set it on low. Five hours later, we returned and the whole house smelled like sauce. It was great! I sat it in the fridge for 48 hours. Wow, what a sauce. I do not buy that junk in the stores anymore. THANKS HOMIE."
"Hey Kevin Why haven't you bottled this stuff? Its the best we've ever tried. We love BBQ sauce on pulled pork, baby backs, and country ribs. Outstanding. Thanks for sharing. I pre-baked the babybacks ..." See morefor 2 hours on 250, then slathered your sauce on them, put them under a low broiler. Then every 15 minutes, brushed them with the sauce again. At the end of 45 minutes the sauce had mostly carmelized and the meat was falling off the bones. Delicious! Thanks for sharing, Kevin."
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