This barbeque sauce is literally one of the best barbeque sauces I’ve ever eaten. It was the perfect blend of sweet, smoky and spicy. Absolute perfection on some beautiful grilled chicken thighs. It would be fantastic on anything you feel like throwing on the grill.
Adapted from: Bon Appetit, July 2010
Yield: 2 cups
- 1 cup ketchup
- 1/2 cup bourbon
- 3 tablespoons brown sugar
- 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 dried crushed red pepper
- 1/2 teaspoon freshly ground black pepper
Combine all of the ingredients in a saucepan and bring to a boil over medium heat.
Reduce the heat to medium low and cook, stirring frequently, until the sauce is reduced down to about 2 cups. This should take approximately 10 minutes.
Note: The original recipe called for 3 tablespoons of light molasses. I didn’t include it because I didn’t have any molasses on hand and didn’t want to buy any. It was great without the molasses. If you want your sauce a little bit sweeter, you could also add a little bit more brown sugar.