This recipe is for one of the best bourbon BBQ sauces you’ll ever make. Sweet with a bit of bourbon bite, this Four Roses Bourbon BBQ sauce is perfect for slathering onto barbecued chicken and pork ribs. We recommend using the “regular” or 80 proof/standard Four Roses Bourbon for this recipe.Jump to Recipe
What you’ll need:
- Four Roses Bourbon (standard, 80 proof)
- Tomato sauce-we used canned, pureed tomato sauce for this bourbon barbecue sauce recipe
- Sweet onions-we recommend using sweet versus a sharper onion such as white or red onion to balance out the bourbon flavor in this sauce.
- Soy sauce, or for gluten-free option use Tamari
- Brown sugar- light brown sugar is preferable, but any moist molasses infused brown sugar used for baking would do.
- Cider vinegar- or apple cider vinegar
- Worcestershire sauce
- Fresh garlic- substitute with granulated garlic; 1/2 teaspoon should do the trick.
- Spices found in your pantry. Use sweet or American paprika for this recipe, not smoked or spicy.
- A blender or food processor
-Use this Four Roses Bourbon BBQ sauce on baked, grilled, smoked ribs chicken, and heartier fish like salmon. Apply this sauce toward the last half of grilling time or the last hour of smoking time. Make this sauce ahead of time and store it in the refrigerator for up to 1 week after preparation. You can also freeze it in a vacuum sealed bag for up to 6 months.
More bourbon recipes to try!
Four Roses Bourbon BBQ Sauce
- 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
- 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.