Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: Hub on February 21, 2012, 06:48:06 AM
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Here's a bourbon BBQ sauce I've made several times and like because the bourbon flavor is noticeable but not overbearing -- good balance of flavors. Makes a great glaze for ribs (medium heat, last 5 minutes of cook):
Ingredients:
1 20 oz. bottle Heinz Catsup
½ Cup Dark Karo Syrup
½ Cup Bourbon
1/3 Cup Cider Vinegar
¼ Cup Dijon mustard
1 TBSP good (not TP) hot sauce (I use Tapatio or Cholula)
2 TBSP Worchestershire Sauce
2 TBSP Chili Powder
1 TBSP Paprika
2 Tsp Garlic Powder
2 Tsp Onion Powder
2 Tsp Ground Ginger
1 Tsp Dried Sage
1 Tsp White Pepper
1 Tsp Red (Cayenne) Pepper
Combine all ingredients in a large saucepan. Stir constantly, over medium heat, until the mixture is smooth and all dry ingredients are dissolved, bringing just to the boil. Then, reduce to low simmer for 15 minutes, stirring frequently. You can substitute molasses for the Karo if you like the "whang" -- I think it detracts from the bourbon effect.
Yield: Around three cups of dark red, hearty, sweet and slightly hot sauce with a complex flavor. The heat kicks in fast but falls off quickly. Keeps in the refrigerator for several weeks if you don’t use it all up.
Hub
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Thanks HUB for the receipt :)
Going to give it a try.
I got a recipe for BBQ sauce using Dr.Pepper that is really good.... And I hate Dr.Pepper.
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That does look like a great recipe Hub! I will make some of that.
T
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Hub,
I'm going to take a guess that you don't use your really good Christmas bourbon to make this sauce.
Art
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Hub,
I'm going to take a guess that you don't use your really good Christmas bourbon to make this sauce.
Art
Depends on how you define "use" ;D In the sauce, on the sauce, it's all kind of academic.
Hub
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I think Hub is feelin' kinda...."saucy"..... ;D