Bourbon And Brown Sugar Barbecue Sauce Recipes

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BOURBON AND BROWN SUGAR BARBECUE SAUCE



Bourbon and Brown Sugar Barbecue Sauce image

Bourbon brings out a smoky flavor in this homemade barbecue sauce.

Provided by Steven Raichlen

Categories     Sauce     Bourbon     Mustard     Low Fat     Quick & Easy     Low Cal     Backyard BBQ     Low Cholesterol     Molasses     Simmer     Boil     Bon Appétit     Sauce Secrets

Yield Makes 2 cups

Number Of Ingredients 13

1 cup ketchup
1/2 cup bourbon
3 tablespoons brown sugar
3 tablespoons mild (light) molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
11/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

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.

BOURBON AND BROWN SUGAR BARBECUE SAUCE (STEVEN RAICHLEN)



Bourbon and Brown Sugar Barbecue Sauce (Steven Raichlen) image

Recipe is from Bon Appétit (July 2010) by Steven Raichlen. A great recipe with wonderful, complex flavours, the right consistency (no too thin or thick), and not too sweet. You may want to double or triple this recipe; it's that good! DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

Provided by blucoat

Categories     Low Protein

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 13

1 cup ketchup
1/2 cup Bourbon
3 tablespoons brown sugar
3 tablespoons mild molasses (light)
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dry crushed red pepper
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 60.3, Fat 0.1, Sodium 264.1, Carbohydrate 10, Fiber 0.1, Sugar 8.4, Protein 0.5

BALSAMIC & BOURBON BARBECUE SAUCE



Balsamic & Bourbon Barbecue Sauce image

Balsamic vinegar gives this already very savory sauce additional depth and a rich dark color. It also helps it adhere better to grilling meat, combining with the brown sugar and soy sauce to create a nice glaze. Asian and Middle Eastern grocers sell all kinds of hot chili paste - choose the degree of fire you prefer. My fave is harissa, from Tunisia.

Provided by Jedley

Categories     Sauces

Time 1h20m

Yield 2 cups

Number Of Ingredients 11

1 large onion
4 garlic cloves
2 cups tomato sauce
1/2 cup Bourbon
1/4 cup brown sugar
1/4 cup balsamic vinegar
2 tablespoons spicy brown mustard
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon hot chili paste (or equiv. amount of red pepper flakes)
1 tablespoon liquid smoke

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.

Nutrition Facts : Calories 421.2, Fat 1.3, SaturatedFat 0.1, Sodium 2784.1, Carbohydrate 59.7, Fiber 6.2, Sugar 42.9, Protein 7.5

BOURBON BURNT SUGAR SAUCE



Bourbon Burnt Sugar Sauce image

Categories     Sauce     Thanksgiving     Low Sodium     Fall     Winter     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 2

1 1/2 cups sugar
1/3 cup bourbon

Steps:

  • In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet form the heat, into the side of the skillet carefully pour 1/2 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the bourbon and simmer the sauce for 2 minutes. Remove the skillet form the heat, let the sauce cool slightly, and pour it into a heatproof pitcher. The sauce will thicken as it cools. To return the sauce to a liquid state set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency. Serve the sauce warm over ice cream.

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