Whisky BBQ sauce

    45 min

    This is a great BBQ sauce recipe where you can use bourbon whisky, which is recommended, or regular whisky. If you have the time it is best to refrigerate for a day or two, allowing the flavours to blend.

    824 people made this

    Serves: 16 

    • 1/2 onion, minced
    • 4 cloves garlic, minced
    • 180ml bourbon whisky
    • 1/2 teaspoon ground black pepper
    • 1/2 tablespoon salt
    • 500g ketchup
    • 4 tablespoons tomato puree
    • 5 tablespoons cider vinegar
    • 2 tablespoons liquid smoke flavouring
    • 4 tablespoons Worcestershire sauce
    • 110g dark brown soft sugar
    • 1/3 teaspoon hot sauce, or to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frying pan over medium heat, combine the onion, garlic and whisky. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato puree, vinegar, liquid smoke, Worcestershire sauce, dark brown soft sugar and hot sauce.
    2. Bring to the boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

    Liquid smoke flavouring

    Liquid smoke flavouring is available online or in some specialty shops. In a pinch, you could skip it in this recipe and still get delicious results.

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    Reviews in English (840)


    Update: I figure out this tastes the same no matter which bourbon whiskey I use. I now pick up one of the cheapest bottles they have and it's great. Original: This deserves more than 5 stars! I made this for Memorial Day BBQ and it was wonderful! Used Maker's Mark and didn't change the recipe other than adding a bit more hot sauce. Cooked it outside on the grill on Saturday for Monday's BBQ. I strained the onions out and I wish I would have followed some other suggestions of cutting the onions into wedges to make it easier, but it all worked out in the end. Letting the chicken soak in the BBQ sauce for 24 hours from yesterday until today made it even better!  -  30 May 2006  (Review from Allrecipes US | Canada)


    This recipe is off the chains!!!! I used it four times already since November. The last time I've made it, I used a crockpot and made a gallon of it. My family and I went bowling while this was in the crockpot. When we left I set it on low. Five hours later, we returned and the whole house smelled like sauce. It was great! I sat it in the fridge for 48 hours. Wow, what a sauce. I do not buy that junk in the stores anymore. THANKS HOMIE.  -  29 Apr 2007  (Review from Allrecipes US | Canada)


    Hey Kevin Why haven't you bottled this stuff? Its the best we've ever tried. We love BBQ sauce on pulled pork, baby backs, and country ribs. Outstanding. Thanks for sharing. I pre-baked the babybacks for 2 hours on 250, then slathered your sauce on them, put them under a low broiler. Then every 15 minutes, brushed them with the sauce again. At the end of 45 minutes the sauce had mostly carmelized and the meat was falling off the bones. Delicious! Thanks for sharing, Kevin.  -  17 Feb 2007  (Review from Allrecipes US | Canada)