Bourbon BBQ Sauce
- Ready In:
- 42mins
- Ingredients:
- 16
- Yields:
-
1 bottle
ingredients
- 2 tablespoons olive oil
- 2 red onions, finely diced
- 6 garlic cloves, minced
- 2 tablespoons dried ancho chile powder
- 1 tablespoon dark chili powder
- 1 (32 ounce) can plum tomatoes, pureed
- 1⁄4 cup ketchup
- 1 cup water
- 1⁄2 cup Dijon mustard
- 1⁄4 cup molasses
- 1⁄4 cup honey
- 1⁄4 cup brown sugar
- 3⁄4 cup red wine vinegar
- 2 1⁄2 cups Bourbon
- 2 tablespoons whole butter
- salt and pepper
directions
- In a large sauce pot, heat oil to med-high. Add onions and cook, stirring until soft.
- Add garlic and cook 2 minutes more.
- Add chili powders and cook 5 minutes mixing well with the onion and garlic.
- Add tomato, water, ketchup, mustard, molasses, brown sugar, honey and vinegar. Cook on low heat about 20 minutes or until it gets thick.
- Add bourbon, bring to a simmer and cook about 10 more minutes to burn off alcohol taste.
- Turn the heat off and stir in butter until incorporated. Adjust flavor with salt and pepper.
- Serve or cool down for later use.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very nice! The only problem I had was not knowing the difference between "Dark chili powder" and "dried ancho chile powder". So, I just used 3 tbsp of chili powder and I did put in 2 dried chipotles to kick up the heat. I loved the flavour of the bourbon. Thought 2 cups was going to be to much, but after it cooked down and thickened up, it was delicious. A definate keeper (I'm making a second batch right now, in fact). I served this on ribs and also some pulled pork. Thanks Bippie, for a delicious recipe. Hope to see more of your recipes. LeeAnn
RECIPE SUBMITTED BY
I come from a very Polish family with 5 brothers and a sister. I love to cook just about anything Polish and I'm pretty good at cleaning out the refridgerator and making something worth eating. Just got married on 07/07/07, so I would love to get some Just for 2 dinner menus. Finally enjoying the wonderful California weather. I haven't started baking, but I'm really excited to get back into the contests here.
<br>
<br><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting>
<br><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket>
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket>
<br><img src=http://www.recipezaar.com/members/home/1535/CLC2.gif>
<br>
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket>
<br>
<br>