Best Bourbon Barbecue Sauce Recipes

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE

Steps:

• Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
• Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
• Set up your charcoal grill for indirect grilling and heat to 300 degrees.
• Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
• After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
• While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
• Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
• Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
• Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.

APPLE BOURBON BARBECUE SAUCE

Steps:

• In a small skillet, melt the butter over medium heat. Add the onion to the skillet and sauté for 4 minutes. Add the grated apple, bourbon, salt, cayenne pepper, cinnamon, and cumin and sauté for an additional 2 to 3 minutes. Remove from the heat and set aside.
• In a large nonreactive saucepan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes, stirring frequently. Add the apple mixture and stir well. Simmer for 2 additional minutes and remove from the heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
• Cooking Method
• Stove

COFFEE BOURBON BARBECUE SAUCE

Steps:

• Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken.

SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE

Steps:

• Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
• Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
• Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
• Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
• Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
• After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
• When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
• Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.

NO-COOK LOW CARB BOURBON BARBECUE SAUCE

Steps:

• Combine sauce ingredients in a bowl and whisk well to combine. Reserve, refrigerated.

PEACH-AND-BOURBON BARBECUE SAUCE

Steps:

• Bring peaches and 1/2 cup water to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low, and cook until peaches are breaking down, 15 to 20 minutes. (If peaches get too dry, add more water, 2 tablespoons at a time, to prevent peaches from sticking and burning.)
• Remove from heat, and add bourbon. Return to medium heat, and simmer for 5 minutes. Add barbecue sauce, and simmer for 5 more minutes.
• Puree mixture in a blender. With blender running, slowly add remaining 1/2 cup water. Blend until mixture is smooth. Let cool, and refrigerate.

BACON-WRAPPED CHICKEN WINGS WITH BOURBON BARBECUE SAUCE

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
• Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

BOURBON VIDALIA ONION BARBECUE SAUCE

Steps:

• Heat oil and butter and sautee onions and garlic till tender about 5 minutes.
• Add rest of ingredients bring to boil then simmer for 30 minutes.
• Using a hand blender puree till onions are very fine.
• Cool and jar.
• Baste on any meats you want to be finger licking GOOD!

GRILLED CHICKEN IN KENTUCKY BOURBON BARBECUE SAUCE

Steps:

• In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth.
• Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating.
• Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling.
• Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks.
• When the chicken is done remove it from the pan.
• Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes).

MAPLE BOURBON BARBECUE SAUCE

Steps:

• In medium saucepan over medium-high heat, whisk together all ingredients.
• Bring to simmer, lower heat to just maintain gentle simmer.
• Cook until thickened and reduced by half, about 20 minutes.
• Cool, cover, and refrigerate for up to 2 weeks.

COFFEE BOURBON BARBECUE SAUCE

Steps:

• Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin).
• Cool to room temperature.
• Serve with steak or chicken.

CHICKEN WITH BARBECUE-BOURBON SAUCE

Steps:

• Place chicken breast halves between 2 sheets of saran wrap/plastic wrap; pound each breast half to 1/2-inch thickness using a mallet or rolling pin.
• Sprinkle chicken with salt and pepper.
• Heat oil and butter in a large nonstick skillet over medium heat.
• Add chicken; cook 6 minutes on each side or until done.
• Remove chicken from pan and keep warm.
• Add shallots to skillet; stir/saute 1 minute.
• Add in bourbon; bring to a boil, scraping pan to loosen browned bits.
• Cook until bourbon mixture is reduced to 2 tablespoons (approximately 5 minutes).
• Add broth and barbecue sauce; cook until mixture is reduced to 1/2 cup (approximately 3 minutes).
• Serve sauce over chicken.

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.)

SMOKE WRANGLER'S BACON-BOURBON BARBECUE SAUCE

Steps:

• Place the bacon in a heavy nonreactive saucepan. Cook over medium heat until the bacon is browned, 3 minutes, stirring with a wooden spoon.
• Stir in the vinegar and bring to a boil. Then stir in the ketchup, sugars, pepper flakes, black pepper, and bourbon and gradually bring to a boil. Reduce the heat and simmer the sauce, uncovered, until thick and richly flavored, 15 to 20 minutes. Stir in the salt- you'll need quite a lot to offset the acidity of the vinegar. Use right away or transfer to clean jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks.

SWEET CHERRY BOURBON BARBECUE SAUCE

Steps:

• 1. In a med. saucepan, cook the onion and garlic in hot oil over med. heat for about 5 min. or until onion is tender.
• 2. Stir in cherries, bourbon, chili sauce, Worcestershire sauce, molasses, cider vinegar, mustard, salt, and pepper.
• 3. Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 min. or until the mixture reaches the desired consistency, stirring occasionally.
• 4. Brush the sauce on beef, pork, or poultry during the last 10 min. of grilling.

COUNTRY-STYLE RIBS WITH APPLE-BOURBON BARBECUE SAUCE

Steps:

• APPLE BOURBON BBQ SAUCE 1.In a medium saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the apple and cook until the moisture has evaporated, about 3 minutes. Add the bourbon and cook until nearly evaporated, about 3 minutes. Stir in the sauce and bring to a boil. Simmer over low heat for 5 minutes. Use or refrigerate for up to 1 month. 1.Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes. 2.Meanwhile, in a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder, cumin, black pepper, cinnamon and ginger. Rub the spice mixture all over the ribs and let stand for 5 minutes. 3.Grill the ribs, covered, over moderately high heat for 20 minutes, turning occasionally, until they are lightly charred and cooked through. Brush the ribs liberally with some of the barbecue sauce and grill, turning once, until nicely glazed, about 5 minutes. Transfer the ribs to a platter and serve, passing more of the barbecue sauce on the side

BOURBON AND BROWN SUGAR BARBECUE SAUCE (STEVEN RAICHLEN)

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes.

BALSAMIC & BOURBON BARBECUE SAUCE

Steps:

• Dice onion very finely, saute' with pressed garlic until soft.
• Add bourbon and chili paste (or pepper flakes), reduce over low flame.
• Add remaining ingredients and simmer until reaching the desired consistency (about 45 minutes). Tastes better over time, so prepare a few days in advance if you can.
• If not salty enough for your taste, add soy sauce rather than salt.

NO-COOK LOW CARB BOURBON BARBECUE SAUCE

Steps:

• Combine all ingredients and mix well.