Something Saucy for Your BBQ

I can’t take credit for this recipe entirely, it started with inspiration from  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.

2 cups ketchup
1/4 cup balsamic vinegar
1/2 cup molasses
1/2 cup bourbon
1/4 cup Dijon mustard
2 tbs sriracha chili sauce
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder

This entry was posted in bbq, food and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s