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.
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!
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.
Now Let’s Get Cookin’!
Bourbon BBQ Sauce
- 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:
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