I can’t take credit for this recipe entirely, it started with inspiration from Epicurious.com. But since I’ve added, changed proportions, and substituted more than half the original ingredients I guess I can safely call it my own recipe. It’s sweet, tangy, salty, smoky with a little kick at the end. The recipe calls for a healthy 1/2 cup of bourbon so save the MM or JD for sipping; the cheap stuff works great in this recipe.
We use this sauce for the usual things, like saucing our ribs. We also use it when we’re smoking ribs. I dilute some of the sauce with cider vinegar and some water to make a mop sauce to keep them moist during the smoking. A package of cocktail weenies soaking in this sauce makes a super simple and crowd pleasing party nibble.
The instructions are simple – put everything below in a pot, stir it frequently as you bring it to a gentle boil, then let simmer for about 15 minutes to thicken and come together. The recipe makes about 3 cups of sauce, I usually put half in a sterilized sealer jar for later. By putting the hot sauce in a hot sterile jar, as it cools it seals nicely and will keep on the shelf for a couple months or in the fridge for much longer.