Smoky Bourbon Bbq Sauce Food

SMOKY BOURBON BBQ SAUCE RECIPE

Steps:

• In a small saucepot, whisk together the brown sugar, apple juice, ketchup, bourbon, vinegar, salt, worchestershire, adobo, and mustard together on medium-high heat. As soon as it starts to boil, turn the heat to medium-low and bring the sauce to a simmer. This sauce will boil over and make a mess if left to boil, so watch it closely.
• Simmer for 15 minutes. Whisk as needed to incorporate all the ingredients. The sauce will start to thicken. Remove from heat and allow to cool. It will continue to thicken. Add the optional liquid smoke and tabasco. Adjust Tabasco heat to taste.
• Store for up to two weeks in the refrigerator in a lidded container or up to six months in the freezer (be sure to leave at least a 1/2" head space if freezing).

BOURBON BBQ SAUCE

Steps:

• Place all the ingredients into a small pot over medium-high heat. Stir well then bring the pot to a boil. Reduce the heat so that it bubbles gently and continue to cook (with the lid off) for 15 minutes, or until the sauce reduces to about 1 ¾ cups.
• Store for up to 2 weeks in your fridge or up to 3 months in your freezer.

DOUBLE SMOKY RIBS WITH BACON-BOURBON BBQ SAUCE

Steps:

• To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.

SWEET AND SMOKY BARBEQUE SAUCE

Steps:

• Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
• Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

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:

• Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)