If you are like me and so many others who take their barbeque and grilling seriously, you also take pride in developing your own barbeque sauce as opposed to only using a brand you purchase in the store and doctor-up at home. Well, I’m going to give you a simple recipe on how to make Maple Bourbon Barbeque sauce from scratch. This sauce is the best on baby back ribs and burgers, it is also nice on fruit. You can simply follow the recipe and use the sauce as it is or you can apply your own tweaks to build on the flavor profile. You may like it a bit more sweet, more tangy, or you may want to kick the heat up a bit. What ever you do make it your own.
Maple-Bourbon Barbecue Sauce
– 2, 12-oz cans Tomato Paste
– 2 Cups Bourbon (I like to use Makers Mark)
– 1 Cup apple cider vinegar
– 1 Cup packed Dark Brown Sugar
– 1 Cup Pure Maple Syrup (buy the real thing!)
– 1/2 Cup Soy Sauce (I like to use Kikkoman)
– 1/4 cup Molasses (I use Brer Rabbit, full flavor)
– 1/4 cup Worcestershire sauce
– 1/4 cup Frank’s Red Hot sauce
– 1/4 cup smoked paprika (not the sweet)
– 1/4 cup garlic powder,
– 1/4 cup onion powder
– 1 tsp ground cumin
– 2 tsp ground mustard
In saucepan over medium heat, whisk all ingredients together. Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by half, about 20 minutes. Makes about 2 quarts. I like to use mason jars to store my sauce. This will keep for a few months in the fridge.
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