Bourbon BBQ Sauce #homemade

Jump to Recipe

For lots of people, a BBQ sauce recipe is a closely guarded secret. But to be honest, they are all just variations of the same thing. For me – learning to make my own sauce was key because I wanted to control the amount of sugar as well as preservatives in it. I also love the flavor of Bourbon – which, if you follow me at all, you already know! Which is why when I set out to make my own BBQ sauce – I went with Bourbon BBQ Sauce.

Bourbon BBQ Sauce

Some use tomato sauce, tomato puree or tomato paste – it’s all about the consistency you are going for. I want something that doesn’t run off the spoon but also does flow…eventually. With tomato paste, you can control the consistency with the amount of chicken broth you add in.

You can use this sauce on all sorts of things – you could use it on Pulled Pork sliders, Smoked Ribs, BBQ Chicken Grilled Cheese, BBQ Chicken Enchiladas, Hot Dogs, Sausages, Burgers. You can also use it as a dipping sauce for Onion Rings, Chicken Strips, fries….whatever your heart desires!

Bourbon BBQ Sauce

While you will be putting the sauce in a mason jar – it really isn’t canning at all. So you don’t need the fancy equipment. You could use a cleaned out pickle jar if you wanted, as long as it seals tightly. You aren’t looking for any of the “pops” in the lid or anything. If you actually wanted to make a large batch and properly can the sauce – you would need to add several steps and probably some citric acid. But given that it’s so easy to make – you can totally just make it when you need it.

Bourbon BBQ Sauce

Now Let’s Get Cookin’!


Bourbon BBQ Sauce

A super flavorful, super simple homemade bbq sauce.
Course Sauce
Cuisine American
Keyword bbq, bbq sauce, bourbon
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 pints


  • 2 pint mason jars with lids & rings


  • 1 15oz can Tomato Sauce
  • ½ cup Chicken Broth
  • 2 Garlic Cloves minced
  • 2 tbsp Minced Onion
  • ¼ cup Bourbon I use Jim Beam
  • ¼ cup Honey
  • ¼ cup Worcestershire Sauce
  • ¾ cup Dark Brown Sugar
  • 1 tsp Cumin
  • 1 tsp Ground Mustard
  • 1 tsp Parsley
  • 1 tsp Salt


  • Prepare all of the ingredients.
  • In a small sauce pan over medium heat, add all ingredients. Bring just to a boil then reduce to medium-low and let simmer for 15 minutes.
  • Remove from heat and pour half into each of the pint jars. Secure lid with ring and let cool on counter for at least an hour before placing refrigerator. Will last for 3 weeks before opening, 1 week after opening. You can also use it right away if you prefer.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

2 thoughts on “Bourbon BBQ Sauce #homemade

  1. goatsandgreens – New England – The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
    goatsandgreens says:

    This looks really good – and I could see subbing in maple syrup for the honey, too. I do like that you limit the sugar – and oh, yeah, love some good Kentucky bourbon!!! Thanks for sharing with Fiesta Friday, and enjoy your weekend!

  2. I just said to my husband last night that we need a good homemade bbq sauce recipe! We are tired of the same old ones I have been using. I will definitely give this one a go! I have pinned it. Thanks for linking!


Leave a ReplyCancel reply

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Homemade on a Weeknight will use the information you provide on this form to be in touch with you and to provide updates and marketing.