This thick and flavorful BBQ sauce recipe came about as the result of some experimenting, and it has become a much-requested favorite of friends and family (in fact, they demanded that I would write down the recipe). The whiskey gives the sauce a subtle, smoky flavor, and simmering it cooks away the alcohol so you can serve it without a problem if you are having children over for your barbecue party.
The recipe makes quite a bit of BBQ sauce – enough for 2-3 racks of baby back ribs – and can easily be doubled (or halved). It is great on chicken, ribs, and chops, but I like it the most on barbecue ribs (but that’s not a big surprise, I just love barbecue ribs the most).
- 1/2 stick (1/4 C) unsalted butter or margarine
- 2 8-oz. cans tomato sauce
- 1 C ketchup
- 1/4 C white vinegar
- 1/2 C whiskey
- 1 C packed brown sugar
- 2 T molasses
- 1 tsp. dry mustard
- 1 tsp. celery salt
- 1 tsp. chili powder
Melt the butter or the margarine in a medium saucepan. When it’s melted, add the remaining ingredients and whisk them together. Bring everything to a simmer but don’t let it boil. Let it simmer for half an hour. Stir the mixture frequently.
When you are grilling the meat, you should brush the BBQ sauce over the meat for the last 5 to 10 minutes of grilling.
A couple of variations:
For an Asian twist, substitute 2 T bottled teriyaki sauce for the molasses. Or for an extra kick, add 1 tsp. or more of Tobasco or other hot pepper sauce to taste.
There are a lot of different barbecue sauces out there, but this is one of my personal favorites. Just try to see if you like it, you might be surprised.