I coaxed an unexpected depth out of my Maple Bourbon Barbecue Sauce with a secret step most recipes skip.

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I love a sauce that walks the line between sweet and slightly dangerous; this Bourbon Barbecue Sauce does that. Some call it a Bourbon Barbecue Sauce Recipe, others like to whisper Honey Bourbon Bbq Sauce when they want to sound decadent.

With bourbon and ketchup at its core, it somehow becomes thick, glossy and a little bit stubborn, clinging to ribs and fries like it owns them. I don’t know why it works, but it does, and you’ll want to taste it each time you pass the grill.

Expect a few surprises, the kind that make you taste twice.

Ingredients

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Ketchup, tomato base that’s sweet, mostly carbs, little fiber, adds saucy tang
Bourbon adds warm boozy depth, negligible nutrients, brings smoky sweet warmth
Brown sugar makes it caramel sweet, mostly simple carbs, calories go up
Molasses adds deep, bittersweet richness, some iron and minerals, very sugary though
Apple cider vinegar gives bright tang, little calories, helps balance sweet flavors
Worcestershire adds umami and salty depth, small protein from anchovies, lots flavor
Smoked paprika brings smoky color and mild spice, no calories, big aroma boost
Tomato paste deepens tomato punch, concentrated carbs and lycopene, thickens sauce

Ingredient Quantities

2 cups ketchup (about 16 oz)

1/2 cup bourbon

1/3 cup packed dark brown sugar

2 tablespoons molasses (optional)

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon or yellow mustard

2 tablespoons tomato paste

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon unsalted butter (optional)

1/2 to 1 teaspoon liquid smoke (optional)

How to Make this

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1. Pour the bourbon into a medium saucepan over medium heat and let it simmer 1 to 2 minutes to mellow the alcohol flavor, stirring so it doesn’t catch, then lower the heat.

2. Add the ketchup, tomato paste, packed dark brown sugar and molasses if using, then whisk in the apple cider vinegar, Worcestershire sauce and the mustard until smooth.

3. Stir in the smoked paprika, garlic powder, onion powder, chili powder, cayenne if you want heat, kosher salt and black pepper. Taste a little now so you can adjust later.

4. Bring the sauce to a gentle boil, then reduce to low and simmer, uncovered, for 15 to 20 minutes, stirring every few minutes until it thickens to a glaze-like consistency. If it splatters turn the heat down.

5. If the sauce is too thick add a tablespoon or two of water or more vinegar to thin it, if it’s too sweet add a splash more vinegar or a pinch more salt, don’t be shy to tweak it.

6. Turn off the heat and stir in the unsalted butter if using for shine and richness, and add 1/2 to 1 teaspoon liquid smoke only if you want that smoky edge.

7. For an ultra-smooth sauce pulse with an immersion blender right in the pot or carefully transfer to a blender (let it cool a few minutes and vent the lid) — this makes it velvety and perfect for glazing.

8. Cool to room temp, then store in an airtight jar in the fridge for up to 2 weeks. Reheat gently before basting or serving, and remember the flavor gets better after a night in the fridge so make it a day ahead when you can.

Equipment Needed

1. Medium saucepan (2 to 3 quart)
2. Measuring cups and measuring spoons
3. Whisk
4. Wooden spoon or heatproof silicone spatula
5. Rubber spatula for scraping tomato paste
6. Immersion blender or countertop blender (vent the lid)
7. Ladle or large spoon for stirring and basting
8. Airtight jar or bottle for storing the sauce

FAQ

Q: Can I skip the bourbon or substitute it? A: Yes, you can skip it, but bourbon gives that sweet oaky backbone; for a nonalcoholic swap use apple cider plus a splash of vanilla or a teaspoon of nonalcoholic whiskey flavor, or just replace with equal parts water and extra tomato paste and molasses to keep the depth.

Q: Does the alcohol fully cook off when I simmer the sauce? A: Mostly yes, if you simmer gently for 10 to 20 minutes much of the alcohol evaporates, but traces can remain so avoid if serving to pregnant people or toddlers unless you cook it longer.

Q: How do I make the sauce thicker and glossier? A: Simmer it uncovered to reduce and concentrate, stir in extra tomato paste or a tablespoon of cornstarch slurry cooked briefly, or chill the finished sauce, it will thicken as it cools.

Q: How long will this sauce keep and how should I store it? A: Store in a clean airtight jar in the fridge for up to two weeks, or freeze in portions for up to three months, thaw in the fridge and stir before using.

Q: Can I use this as a glaze on grilled meat? A: Absolutely, brush it on in the last 5 to 10 minutes of cooking so the sugars dont burn, and always reserve a separate batch for serving if the glazed sauce has touched raw meat.

Q: My sauce is too sweet or too spicy, how do I fix it? A: Too sweet add a splash more vinegar or a teaspoon of Dijon mustard to brighten, too spicy add a little brown sugar or honey and a pat of butter to mellow the heat.

Bourbon Barbecue Sauce Recipe Substitutions and Variations

Ketchup: Use 16 oz tomato sauce or passata plus 2 tbsp sugar and 1 tbsp vinegar to mimic ketchup’s sweet-tang, or swap with 16 oz crushed tomatoes and 2 tbsp tomato paste if you want thicker texture
Bourbon: For a non alcoholic swap use 1/2 cup cola or root beer for caramel notes, or 1/2 cup strong black tea with 1 tsp vanilla for tannin depth
Dark brown sugar / molasses: If you’re out of dark brown sugar use light brown sugar plus 1 tbsp molasses, or use granulated sugar plus 1 tbsp molasses to get the same molasses intensity
Worcestershire sauce: Substitute 2 tbsp soy sauce plus 1 tsp lemon juice and a tiny pinch of sugar, or use 2 tbsp tamari plus 1 tsp balsamic for a gluten free, savory swap

Pro Tips

1) Warm the bourbon just enough to mellow it but watch out for flames, alcohol vapors catch easy so either remove the pan from the heat before adding it or heat it gently with the lid off. dont swoosh a bottle into a screaming hot skillet, you’ll regret it.

2) Taste as you go and tweak in tiny amounts, sugar and vinegar fight each other so add a little then taste, if its too sweet a splash more vinegar or a pinch of salt will fix it faster than big dumps. also remember heat concentrates sweetness so it might taste sweeter when hot than cold.

3) For super glossy smooth sauce blend it and then pass it through a fine mesh strainer, stir a small pat of butter in at the very end for shine and richness. if you plan to glaze meat, brush it on near the end of cooking or it will burn from the sugars.

4) Make it a day ahead if you can, flavors get deeper overnight, and freeze extra in small portions or ice cube trays so you can thaw just what you need. always reserve a bowl of sauce for serving dont reuse the basting sauce that touched raw meat.

Bourbon Barbecue Sauce Recipe

Recipe by James Level

0.0 from 0 votes

I coaxed an unexpected depth out of my Maple Bourbon Barbecue Sauce with a secret step most recipes skip.

Servings

servings

Calories

kcal

Equipment: 1. Medium saucepan (2 to 3 quart)
2. Measuring cups and measuring spoons
3. Whisk
4. Wooden spoon or heatproof silicone spatula
5. Rubber spatula for scraping tomato paste
6. Immersion blender or countertop blender (vent the lid)
7. Ladle or large spoon for stirring and basting
8. Airtight jar or bottle for storing the sauce

Ingredients

2 cups ketchup (about 16 oz)
1/2 cup bourbon
1/3 cup packed dark brown sugar
2 tablespoons molasses (optional)
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon or yellow mustard
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter (optional)
1/2 to 1 teaspoon liquid smoke (optional)

Directions

Pour the bourbon into a medium saucepan over medium heat and let it simmer 1 to 2 minutes to mellow the alcohol flavor, stirring so it doesn't catch, then lower the heat.
Add the ketchup, tomato paste, packed dark brown sugar and molasses if using, then whisk in the apple cider vinegar, Worcestershire sauce and the mustard until smooth.
Stir in the smoked paprika, garlic powder, onion powder, chili powder, cayenne if you want heat, kosher salt and black pepper. Taste a little now so you can adjust later.
Bring the sauce to a gentle boil, then reduce to low and simmer, uncovered, for 15 to 20 minutes, stirring every few minutes until it thickens to a glaze-like consistency. If it splatters turn the heat down.
If the sauce is too thick add a tablespoon or two of water or more vinegar to thin it, if it's too sweet add a splash more vinegar or a pinch more salt, don't be shy to tweak it.
Turn off the heat and stir in the unsalted butter if using for shine and richness, and add 1/2 to 1 teaspoon liquid smoke only if you want that smoky edge.
For an ultra-smooth sauce pulse with an immersion blender right in the pot or carefully transfer to a blender (let it cool a few minutes and vent the lid) — this makes it velvety and perfect for glazing.
Cool to room temp, then store in an airtight jar in the fridge for up to 2 weeks. Reheat gently before basting or serving, and remember the flavor gets better after a night in the fridge so make it a day ahead when you can.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 50g
Total number of serves: 12
Calories: 87kcal
Fat: 0.9g
Saturated Fat: 0.6g
Trans Fat: 0g
Polyunsaturated: 0.2g
Monounsaturated: 0.1g
Cholesterol: 2.6mg
Sodium: 542mg
Potassium: 108mg
Carbohydrates: 18.8g
Fiber: 0.8g
Sugar: 16g
Protein: 0.5g
Vitamin A: 67IU
Vitamin C: 1.3mg
Calcium: 8mg
Iron: 0.17mg

Bourbon Barbecue Sauce Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Bourbon Barbecue Sauce Recipe Substitutions and Variations

Pro Tips