I have been making my own barbecue sauce for a long time.
I have tried a lot of different recipes, including my grandmother’s (which is scrumptious indeed and what my dad uses for all his event cooking so it’s pretty tasty).
But this is my favorite.
It also seems to be the favorite of everyone I have served it too since I started making it.
It has this smokey, tangy, sweet combination of flavors just keeps you coming back for more. It pairs amazingly well with the rub my dad uses on ribs (but I’m told to keep that recipe secret). I also love straining out the liquid from the baked beans in the can and replacing it with this sauce. Yum! It’s awesome for potlucks or cookouts, just throw the beans in a crockpot to keep them warm – people LOVE them.
- 1 tablespoon ground allspice
- ¼ teaspoon cayenne pepper
- ¼ cup chili powder
- 1 tablespoon dry mustard
- 1.5 cups Bourbon
- 1.5 cups red wine vinegar
- 1¼ cup molasses
- 2 cups firmly packed dark brown sugar
- 1.5 cups ketchup
- ½ cup fresh lemon juice
- ¼ teaspoon liquid smoke
- In a large sauce pan combine the allspice, cayenne, chili powder and dry mustard over low heat and toast the spices just for a couple of minutes, stirring and watching carefully so as not to burn them.
- Turn the heat up to medium and add the bourbon, vinegar, molasses, brown sugar and ketchup. Cook and stir until it comes to a boil. Then reduce the heat to low and allow to simmer for about 30 minutes or until the sauce is thick enough to coat the back of the spoon. You will want to put a splatter screen over it if you have one.
- Remove from heat and allow to cool to room temperature.
- Once cooled add the lemon juice and liquid smoke.
- Transfer to jars with lids - I like to use mason jars and store in the refrigerator for up to 3 months.
Adapted from: Nordstroms Friends and Family
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