Jim Beam Bourbon Barbecue Sauce

Bourbon Barbecue Sauce
Diana Rattray
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 3 Cups (18 to 24 Servings)
Ratings (22)

Jim Beam Kentucky bourbon flavors this sauce and gives it some lively spirit. This barbecue sauce is spiked with a generous amount of Kentucky bourbon. Along with the ketchup and bourbon, soy sauce, vinegar, some dry mustard, and cayenne pepper give this sauce complex flavor. For a spicier sauce, add extra cayenne pepper or a bit of Sriracha or hot sauce. 

One thing you should be aware of: while cooking over a long period of time will reduce the alcohol content in the sauce, it won't completely eliminate it. Simmering the sauce for 20 minutes should reduce the alcohol by approximately 60 percent. If you are serving people who can't tolerate alcohol, consider this ​molasses barbecue sauce. Or, for a less potent alcohol option, there's this tasty beer barbecue sauce.

This is an excellent sauce to use on brisket, baby back ribs, or a slow cooker pot roast. Or brush the sauce on grilled burgers or chops.

What You'll Need

  • 2 cups ketchup
  • 1 cup brown sugar (packed)
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 cup Jim Beam Kentucky Straight Bourbon Whiskey
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons soy sauce
  • 1/2 teaspoon ground cayenne pepper
  • Optional: Dash liquid smoke

How to Make It

  1. Combine all ingredients in 2-quart saucepan.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally.
  4. Makes about 3 cups.

Expert Tips

  • For extra smoky flavor, add 1 teaspoon of liquid smoke to the sauce.
  • Reduce the sugar by about half for a less sweet sauce.
Nutritional Guidelines (per serving)
Calories 83
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 367 mg
Carbohydrates 15 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)