📝 About This Recipe
This isn't just a condiment; it’s a deep, soulful journey through the flavors of the American South. By simmering premium Kentucky bourbon with dark brown sugar and a hint of liquid smoke, we create a sauce that boasts a sophisticated balance of sweetness, tang, and charred oak undertones. Perfect for glazing ribs or dipping brisket, this sauce thickens into a gorgeous mahogany lacquer that will elevate your backyard grilling to professional pitmaster standards.
🥗 Ingredients
The Flavor Base
- 1/2 cup Yellow Onion (very finely grated or minced)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Unsalted Butter (high quality)
- 3/4 cup Bourbon Whiskey (use a mid-shelf brand you enjoy drinking)
The Body and Sweetness
- 2 cups Tomato Ketchup (standard thick variety)
- 1/2 cup Dark Brown Sugar (packed)
- 1/2 cup Apple Cider Vinegar (raw and unfiltered preferred)
- 1/4 cup Molasses (unsulphured)
- 3 tablespoons Worcestershire Sauce
Spices and Aromatics
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 1 tablespoon Dijon Mustard (smooth)
- 1 teaspoon Chili Powder (mild blend)
- 1/2 teaspoon Ground Black Pepper (freshly cracked)
- 1/2 teaspoon Liquid Smoke (hickory flavored)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- to taste Kosher Salt
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan over medium heat, melt the butter until it begins to foam slightly.
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2
Add the finely grated onion to the butter. Sauté for 4-5 minutes until the onion is translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Pour in the bourbon whiskey. Using a wooden spoon, scrape any bits off the bottom of the pan (deglazing) and let the mixture simmer for 2-3 minutes to reduce the raw alcohol bite.
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5
Lower the heat to medium-low and add the ketchup, dark brown sugar, apple cider vinegar, and molasses. Whisk until the sugar is completely dissolved.
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6
Add the Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, black pepper, and cayenne pepper. Whisk vigorously to ensure no spice clumps remain.
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7
Stir in the liquid smoke. This ingredient is potent, so start with the recommended amount and adjust later if you want more 'campfire' flavor.
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8
Bring the sauce to a very gentle simmer. Do not let it reach a rolling boil, as the high sugar content can cause it to scorch.
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9
Cook uncovered for 30-40 minutes, stirring occasionally. The sauce should reduce by about one-quarter and become thick enough to coat the back of a spoon.
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10
Taste the sauce. Add kosher salt as needed, and adjust the vinegar or sugar if you prefer a tangier or sweeter profile.
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11
Remove the pan from the heat and let the sauce cool to room temperature. It will continue to thicken significantly as it cools.
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12
For an ultra-smooth professional finish, you can pulse the cooled sauce in a blender or use an immersion blender, though the fine onion texture is traditional.
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13
Transfer to a glass jar or airtight container and refrigerate for at least 24 hours before use to allow the flavors to fully marry.
💡 Chef's Tips
For the best flavor, use a 'Wheated' bourbon which offers a smoother, sweeter profile that complements the molasses. If the sauce becomes too thick during reduction, thin it with a tablespoon of apple juice or water at a time. Always apply this sauce during the last 15-20 minutes of grilling to prevent the sugars from burning over direct flames. Store in the refrigerator for up to 2 weeks; the flavor actually improves after the first few days. To make it 'Spicy Bourbon BBQ', double the cayenne and add a tablespoon of your favorite hot sauce.
🍽️ Serving Suggestions
Slather generously over slow-smoked baby back ribs during the final stage of cooking. Use as a bold dipping sauce for crispy sweet potato fries or thick-cut onion rings. Brush onto grilled chicken thighs or drumsticks for a sticky, caramelized finish. Pair with a glass of the same bourbon used in the recipe, served neat or with a large ice cube. Drizzle over a pulled pork sandwich topped with cool, creamy coleslaw.