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Bourbon BBQ Sauce

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!

Four Roses Bourbon BBQ Sauce

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
Four Roses Bourbon BBQ Sauce

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.
Bourbon sauce

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.

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.

Four Roses Bourbon BBQ Sauce

Bourbon BBQ Sauce

This recipe is for one of the best bourbon BBQ sauces you’ll ever make. Sweet with a bit of bourbon bite, this sauce is perfect for slathering onto barbecued chicken and pork ribs.
5 from 2 votes
Print Pin Rate
Course: Sauces
Cuisine: American, American BBQ
Keyword: barbecue sauce, barbecue sauce recipes, bbq sauce recipes, bourbon barbecue sauce, bourbon bbq sauce, four roses recipes, four roses sauce
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2.5 Cups
Calories: 497kcal
Author: Derrick Riches and Sabrina Baksh

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.

Nutrition

Calories: 497kcal | Carbohydrates: 87g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1082mg | Potassium: 595mg | Fiber: 2g | Sugar: 82g | Vitamin A: 597IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 2mg

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