How To Make Maple Bourbon Barbeque Sauce From Scratch

maple bourbon bbq sauce

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.

maple bourbon3

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About Pigskin Barbeque 72 Articles
Just a regular guy who loves to barbeque. Married father of two. I developed a love for grilling as a child watching my dad grill. My love for BBQ, using wood and the "low & slow" method came after I purchased my first horizontal smoker in my 20's.

23 Comments on How To Make Maple Bourbon Barbeque Sauce From Scratch

  1. I love that this recipe makes a big batch of bbq sauce – it is so delicious and we used half of it for the first long weekend of summer. I see another batch in our future before summer is out!

  2. I use an enamel canning pot to hot bath process my tomatoes every year. They store in my pantry for a year and there are no preservatives added. I don’t see why this BBQ sauce can’t be processed in the same way to be stored for a longer amount of time. What are your thoughts on that?

  3. I plan on making this as a Thank You gift for my son’s christening. I will have to make it 5 days in advance (which I can keep in the refrigerator after its done).

    My question is – When I give it as the gift, it will be out of the refrigerator for a couple hours. I will then recommend it be put back in the fridge by the user.

    Would that be okay???

  4. Just made this sauce to use on smoked pork loin. It’s really good! I’m not a fan of sweet sauces, but this one could change my mind! I halved the recipe and added a little more molasses and a little cayenne. Pretty darn tasty!

    • Betty, I’m glad to hear you enjoyed the recipe.
      Here is the best part about recipes…. you can tweak them to your taste standards and personalize every time.
      You ROCK, and thanks for letting us know what you thought of the sauce.

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