This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.

Kevin

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

107 calories; protein 0.8g 2% DV; carbohydrates 16.6g 5% DV; fat 1.8g 3% DV; cholesterol 0mg; sodium 629.4mg 25% DV. Full Nutrition
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Reviews (926)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/03/2007
Update: I figure out this tastes the same no matter which bourbon whiskey I use. I now pick up one of the cheapest bottles they have and it's great. Original: This deserves more than 5 stars! I made this for Memorial Day BBQ and it was wonderful! Used Maker's Mark and didn't change the recipe other than adding a bit more hot sauce. Cooked it outside on the grill on Saturday for Monday's BBQ. I strained the onions out and I wish I would have followed some other suggestions of cutting the onions into wedges to make it easier, but it all worked out in the end. Letting the chicken soak in the BBQ sauce for 24 hours from yesterday until today made it even better! Read More
(438)

Most helpful critical review

Rating: 1 stars
06/22/2011
Just don't understand what the other reviewers see in this. The whiskey was overly aggressive as a flavor, and the sauce just didn't know what it wanted to be: sweet, hot, smoky...so it just turned out as a mish-mash of flavors. I'm not a sauce snob, but both my husband and I just said not to this recipe. Read More
(25)
1170 Ratings
  • 5 star values: 986
  • 4 star values: 132
  • 3 star values: 34
  • 2 star values: 12
  • 1 star values: 6
Rating: 5 stars
04/03/2007
Update: I figure out this tastes the same no matter which bourbon whiskey I use. I now pick up one of the cheapest bottles they have and it's great. Original: This deserves more than 5 stars! I made this for Memorial Day BBQ and it was wonderful! Used Maker's Mark and didn't change the recipe other than adding a bit more hot sauce. Cooked it outside on the grill on Saturday for Monday's BBQ. I strained the onions out and I wish I would have followed some other suggestions of cutting the onions into wedges to make it easier, but it all worked out in the end. Letting the chicken soak in the BBQ sauce for 24 hours from yesterday until today made it even better! Read More
(438)
Rating: 5 stars
04/29/2007
This recipe is off the chains!!!! I used it four times already since November. The last time I've made it, I used a crockpot and made a gallon of it. My family and I went bowling while this was in the crockpot. When we left I set it on low. Five hours later, we returned and the whole house smelled like sauce. It was great! I sat it in the fridge for 48 hours. Wow, what a sauce. I do not buy that junk in the stores anymore. THANKS HOMIE. Read More
(337)
Rating: 5 stars
02/17/2007
Hey Kevin Why haven't you bottled this stuff? Its the best we've ever tried. We love BBQ sauce on pulled pork, baby backs, and country ribs. Outstanding. Thanks for sharing. I pre-baked the babybacks for 2 hours on 250, then slathered your sauce on them, put them under a low broiler. Then every 15 minutes, brushed them with the sauce again. At the end of 45 minutes the sauce had mostly carmelized and the meat was falling off the bones. Delicious! Thanks for sharing, Kevin. Read More
(287)
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Rating: 5 stars
05/23/2003
I HAVE LIED TO ALL MY FRIENDS THAT THIS IS MY RECIPE! Read More
(164)
Rating: 5 stars
05/28/2009
This BBQ sauce recipe is freakin' insane. So good. I made it this morning and let it cook a bit, planning on using it for BBQ chicken tonight. I stuck my finger in to taste it and oooohweeee, this is delicious. I made no changes or subs, followed the recipe exact. This one's a keeper. I can only imagine how this'll crank up the flavor on my chicken! Read More
(128)
Rating: 5 stars
02/06/2007
The best BBQ sauce I have ever had! Made sauce the night before making the Amazing Ribs from this website. A true winner! Used Crown Royal whiskey (how can you go wrong with that??) Don't worry about the minced onion and garlic being too chunky. When I cooked the Amazing Ribs in the crockpot, the chunks were not noticable. Try this...You'll like it! Read More
(99)
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Rating: 5 stars
03/02/2010
Awesome BBQ sauce - I scaled this down just to try it and I'm so glad I did. I added a little more bourbon to it and next time I'll do it in a crock pot and leave the onions in large pieces to avoid the tedious process of straining them out.... Read More
(85)
Rating: 5 stars
01/24/2008
WOW!!! I lived in Kansas City for over 40 years and we know BBQ and this sauce is the best I think I have ever tasted. It is easy to make and it IS better to make a few days before you use it as the flavors meld and intensify. I am going to use this for my favorite briskett recipe! Read More
(71)
Rating: 5 stars
11/29/2011
I've lost count of the amount of times I've made this sauce. I've used high-end bourbon and cheap bourbon, and it seems like something mid-grade like Jim Beam works best. I always make huge batches of it to jar up and give out as gifts around the holidays. I live in Texas so BBQ sauce is appreciated any time of the year. You can do 6X the recipe (96 servings) in an 8-quart pot and it'll take about an hour to cook and reduce/thicken a bit. Yields 9 pint size jars of sauce - hot water bath for 25 minutes. Read More
(64)
Rating: 1 stars
06/22/2011
Just don't understand what the other reviewers see in this. The whiskey was overly aggressive as a flavor, and the sauce just didn't know what it wanted to be: sweet, hot, smoky...so it just turned out as a mish-mash of flavors. I'm not a sauce snob, but both my husband and I just said not to this recipe. Read More
(25)
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