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Whiskey Molasses Barbecue Sauce

Beth

Barbecue sauce is one of those things that took me years to figure out. Most recipes I tried were too sweet, too vinegary, too weird. One day I said to hell with it and threw a bunch of stuff in a pot on the stove. And it turned out wonderfully.

I usually never measure anything, but when I made a batch a few weeks ago I decided to write it all down and share. Sharing is caring, yo.

This particular sauce is sweet and tangy, with a bit of heat. The great thing about this sauce is that it’s easily adaptable – don’t like it sweet? Back off on the molasses. Like it extra garlicky? Add more. Don’t drink alcohol? Well then you’re just a weirdo and I can’t help you. Don’t add any.

The sauce starts out with onions, garlic, and bell pepper in a pan. Once the vegetables are soft, everything else is dumped right in. The sauce takes about 20 minutes to throw togeher, if that.

 At the very end, a couple shots of bourbon are stirred in. Hoo boy.

This sauce goes great with just about anything – the last time I made a batch, I cooked a pork roast in the crock pot, then shredded the meat and added it to the sauce. Perfect.

 
Whiskey Molasses Barbecue Sauce
2 tablespoons olive oil
1 medium onion, small dice
1/2 red bell pepper, small dice
4 cloves garlic, minced
Salt, pepper
1 1/2 cups ketchup
1/4 cup molasses (or to taste)
1/4 cup apple cider vinegar
2 tablespoons Dijon or spicy brown mustard
1 or 2 teaspoons sriracha hot sauce (or to taste)
2 tablespoons whiskey or rum
Heat the olive oil in a large saucepan over medium low heat. Add the onion, bell pepper, and garlic. Season with a bit of salt and pepper. Cook, stirring occasionally, until the peppers are soft, about 8 minutes.
Add the ketchup, molasses, vinegar, mustard, and sriracha. Mix well and simmer for about 5 minutes to combine the flavors. Remove from heat and add the booze. Mix well, taste to check the seasoning, and that’s that. Go forth and barbecue, my son. Makes about 2 cups.
 

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