A caramely bourbon barbeque sauce recipe with a slight kick at the end. I like to use Jack Daniels even though its not a bourbon-the flavor it imparts to the sauce is second to none! You can use your favorite bourbon if you prefer. I have found that Makers Mark will produce excellent results also.
Difficulty: Intermediate Preparation Time: 15min
Yields: 4 Cups Total Time: 1hr 40min
Ingredients:
1 cup red onion, ¼” dice
1 Tbs canola oil
1 cup ketchup
½ cup Jack Daniels
¼ cup cider vinegar
2 Tbs molasses
2 Tbs Dijon mustard
2 Tbs honey
2 Tbs light brown sugar
1 Tbs Worcestershire
1 Tbs ancho chile powder
1 Tbs cumin
1 tsp cayenne pepper
kosher salt
freshly ground black pepper
Procedure:
For the Sauce:
In a 4 quart saucepan over medium-high heat, add the oil. Once the oil comes up to temp, add the onions and a pinch or two of salt and sauté until soft and golden, about 5-7 minutes.
Add the Jack Daniels to the sautéed onions and cook until alcohol is reduced and the onions are almost dry; about 3-4 minutes.
Add the remaining ingredients except for the salt and pepper and cook over low heat, covered, for 1 hour.
Taste sauce after 1 hour is up and adjust seasoning with salt and pepper if needed.