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Recipe Detail Page
Bourbon Barbecue Sauce
Holiday 2013
Super easy and super tasty! Store leftovers in a jar in the refrigerator for up to a week.
Makes 2 cups (500 mL)
2 tbsp (30 mL) butter
1 small onion, finely diced
1 cup (250 mL) ketchup
¼ cup (60 mL) apple cider vinegar
½ cup (125 mL) maple syrup
‡ cup (80 mL) bourbon
¼ cup (60 mL) Dijon mustard
3 tbsp (45 mL) hot pepper sauce
2 tbsp (30 mL) Worcestershire sauce
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) ground ginger
1 In a large, heavy-bottom pot, over medium-high heat add butter and onion, and cook until onion softens, about 5 minutes.
2 Add the remaining ingredients, stirring well—use a whisk to break up any spice clumps—andbring to a gentle boil.
3 Reduce heat to medium-low and simmer, uncovered, until sauce thickens. Stir often so the sugars in the sauce don’t stick and burn. Continue to simmer and stir for about15 minutes.
Makes 2 cups (500 mL)
