This one of the best bourbon BBQ sauces we’ve ever made. It has just the right amount of sweetness with a subtle tangy kick. This delicious Bourbon BBQ sauce is a must-try for anyone who loves barbecue chicken or pork belly, or ribs. It’s a game-changer!

We created this recipe using the “regular” or 80 proof/standard Four Roses Bourbon for this recipe. However, feel free to use your favorite brand. See our Texas Bourbon recommendations for those serious about their bourbon BBQ.
What you’ll need:
- Bourbon (standard, 80 proof)
- Tomato sauce-we used canned, pureed tomato sauce in this bourbon BBQ sauce.
- Honey-substitute with real maple syrup, but keep in mind that it will change the overall flavor of the sauce.
- Sweet onions-we recommend using sweet onions over sharply flavored onions like white or red onion to balance out the bourbon flavor in this sauce.
- Soy sauce-sub with tamari for gluten-free option
- Brown sugar– Dark brown sugar is preferred, but light brown will work in a pinch.
- Apple cider vinegar (sub with rice wine vinegar, fresh lemon juice, or white vinegar)
- Unsalted Butter
- Worcestershire sauce
- Fresh garlic– substitute with a 1/2 teaspoon of granulated garlic or garlic powder.
- Spices found in your pantry: chili powder, cayenne and black pepper, etc.
- A blender or food processor

Making a Bourbon BBQ Sauce:
- Heat the olive oil in a medium saucepan.
- Add chopped onion, and cook over medium-low heat for 2-3 minutes until translucent. Next, add the garlic and cook for 1 minute.
- Add all remaining ingredients, EXCEPT the butter, to the saucepan.
- Increase the heat to medium-high, and bring the sauce to a healthy simmer for 15-20 seconds. Stir often and watch for burning.
- Reduce heat to low, cover the pot, and let the sauce simmer for 10-12 minutes.
- Transfer bourbon BBQ sauce to a blender and puree mixture until smooth.
- Return sauce to the pot, and simmer uncovered over low heat for 10-15 more minutes.
- Once the sauce has reduced by one-third and thickened, remove the pan from heat, stir in butter, cover, and keep warm.
- To use: brush sauce on in layers during the last 30 minutes of cooking. Plan on three applications. Ideally, you want this sauce to caramelize on the meat.

Storing leftover sauce
- You can make this sauce ahead of time then store it in an airtight container in the refrigerator for 5 days. Freeze for up to 3 months in a vacuum-sealed bag.
- Rewarm the bourbon BBQ sauce before applying to grilled and smoked meats. This sauce is also great served on the side.
Recommended use:
Use this Bourbon BBQ sauce on baked, grilled, and smoked ribs, chicken, and heartier fish like salmon. Apply this sauce at least 20-30 minutes of cooking time. Make this bourbon BBQ sauce and store it in the refrigerator for up to 5 days after preparation. You can also freeze it in a vacuum-sealed bag for up to 3 months.

Bourbon BBQ Sauce
Ingredients
- 1 cup tomato sauce 8 ounces
- 1/2 sweet onion chopped
- 2 garlic cloves minced
- 1/2 cup brown sugar packed
- 1/2 cup water
- 1/4 cup honey
- 1/4 cup bourbon Four Roses Bourbon
- 1/4 cup cider vinegar
- 2 tablespoon olive oil
- 2 tablespoons butter unsalted preferred
- 2 teaspoons soy sauce or tamari
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika not smoked
- 1/2 teaspoon chili powder mild
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 dashes cayenne pepper
Instructions
- In a medium saucepan, heat the olive oil. Add chopped onion, and cook over medium-low heat for 2-3 minutes, stirring often. Once the onions become translucent, add the minced garlic, and cook for 1 minute.
- Add all remaining ingredients, EXCEPT the butter, to the saucepan. Turn up the heat, and bring sauce to a high simmer for 15-20 seconds. Stir often and watch for burning. Reduce heat to low, cover pot, and let the sauce simmer for 10-12 minutes.
- Transfer sauce ingredients to a blender and puree mixture. Return to the pot, and let the sauce simmer uncovered over low heat for 10-15 more minutes, stirring occasionally. Once the sauce has reduced and thickened, remove the pan from heat, stir in butter, cover, and keep warm.
- To use: brush sauce on in layers during the last 30 minutes of cooking time. Strive for three applications. Ideally, you want this sauce to caramelize on the meat–ever so slightly.
- You can make this sauce ahead of time then store it in an airtight container in the refrigerator for up to 5 days. Rewarm before applying to grilled and barbecued foods. This sauce is also great served on the side.