Apple Bourbon Barbecue Sauce Food

BOURBON WHISKEY BBQ SAUCE

Steps:

• In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

BOURBON BARBECUE SAUCE

Steps:

• In a deep frying pan (Dutch oven?), melt the butter and gently fry the onions, chilies and garlic for about 5 minutes.
• Lower the heat and add all the other ingredients, except the Bourbon, stirring after each addition.
• Simmer for about 10 minutes, stirring frequently, then add the Bourbon and cook for another 3-5 minutes.
• Let the sauce cool, stir now and then.
• Put in clean jars or wide neck bottles and label.
• Store in a cool dark place.

MAPLE BOURBON BARBECUE SAUCE

Steps:

• In a small bowl whisk the brown sugar, salt, onion powder, garlic powder, chili powder, pepper, and cornstarch together and set aside.
• Using a large saucepan bring the maple syrup, molasses, tomato sauce, bourbon, white vinegar, and water to a boil over medium-high heat.
• Add the spice mixture to the sauce and stir to combine.
• Reduce heat to a simmer and continue to cook for 45 minutes, stirring occasionally.

APPLE BARBECUE SAUCE!

Steps:

• Mix together the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.
• Bring to a boil over medium-high heat. Stir in apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.
• Allow to cool, then pour into sterilized glass jars. Refrigerate for up to 2 weeks.
• VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.

MAPLE-BOURBON APPLE BARBECUE RIBS

Steps:

• Add oil to a large saucepan over medium-high heat. Add onion and apple and cook about 5-7 minutes or until apples and onions are soft, stirring occasionally.
• Add vinegar, cider (or juice), bourbon, and tomatoes with liquid to pot. Stir to combine. Stir in salt, garlic powder, black pepper, cinnamon, nutmeg, and allspice until combined.
• Bring mixture to a boil, then reduce heat to simmer for about 30-60 minutes or until reduced. Use an immersion blender to blend (or you can use a blender. SEE NOTES BELOW). Stir in maple syrup and liquid smoke to your liking. Cool completely and refrigerate at least a few hours or overnight.
• Prepare ribs as desired on grill (or in oven). During last few minutes of cooking, baste ribs with sauce.

MAPLE APPLE BOURBON GLAZE

Steps:

• Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

APPLE BOURBON BARBECUE SAUCE

Steps:

• In a small skillet, melt the butter over medium heat. Add the onion to the skillet and sauté for 4 minutes. Add the grated apple, bourbon, salt, cayenne pepper, cinnamon, and cumin and sauté for an additional 2 to 3 minutes. Remove from the heat and set aside.
• In a large nonreactive saucepan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes, stirring frequently. Add the apple mixture and stir well. Simmer for 2 additional minutes and remove from the heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
• Cooking Method
• Stove