Barbecue Sauce

This recipe doesn't have its own video but is part of my Pork Spareribs recipe and video.

Makes about 2 cups (475ml).
By Dennis W. Viau; modified from several sources.

This recipe has become so popular among people who know me, I decided to post it on my web site as a separate recipe. It is part of my Spareribs recipe. I wanted a barbecue sauce in which the predominant flavor would not be ketchup; so I decided to make my own.

Ingredients:

1 cup (237ml) apple cider vinegar
1 cup (237ml) bourbon
3 to 4 cloves garlic; minced
1 tablespoon red pepper flakes (optional)
3 ounces (85g) tomato paste (half a 6–ounce can)
1 tablespoon dijon mustard
1 teaspoon Creole seasoning
¼ cup packed (45g) brown sugar (any color)
1 teaspoon Wright’s Liquid Smoke (hickory or mesquite)
Variations:
2 teaspoons Worcestershire sauce
2 tablespoons honey
Add an additional 1 to 2 ounces (28 to 57g) tomato paste
Other possibilities include soy sauce, lemon juice, ketchup, pineapple juice. There is plenty of room for experimentation.

Directions:

Combine all the ingredients in a saucepan and heat to boiling. Reduce the temperature to low and simmer, stirring often, 10 to 15 minutes. Cool, then transfer to a bowl and cover. Refrigerate until needed. Can be made in advance.

Optional: If using red pepper flakes, strain the sauce through a course sieve before storing it. You might need to push the sauce through the strainer with the back of a spoon.

This sauce contains sugar and tomatoes. It will therefore burn if you grill with it. Grill the chicken or meat without sauce until nearly done, then mop barbecue sauce onto the meat during the last few minutes of cooking. Arrange the pieces on a serving platter and garnish one time with additional sauce.

If you believe this recipe is worth having, please consider making a donation toward this web site’s maintenance by using the following button. Thank you.