|Nutritional Guidelines (per serving)|
|Servings: about 2 cups (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tomato-based sauce has a sweet yet tangy flavor from the bourbon. This is a great barbecue sauce for just about anything but is particularly good on beef, poultry, and pork. I also recommend using this on pork ribs.
- 3/4 cup/180 mL ketchup
- 1/2 cup/120 mL maple syrup
- 1/4 cup/60 mL bourbon
- 2 tablespoons/30 mL vegetable oil
- 2 tablespoon/30 mL cider vinegar
- 1 tablespoon/15 mL Dijon-style mustard
- 1-2 cloves garlic (minced)
- 1/4 teaspoon/1.25 mL salt
- 1/4 teaspoon/1.25 mL black pepper
Heat oil in a saucepan. Add garlic and cook for 15-20 seconds until it becomes fragrant. Add ketchup and maple syrup, cider vinegar, and bourbon. Simmer over low heat for 4-5 minutes, stirring often. Add Dijon mustard, salt and black pepper. Simmer for 3-4 more minutes. Remove from heat and let sauce cool for 5-10 minutes before using.
If you are making sauce a day ahead of time, follow above instructions, but let sauce cool for 20-30 minutes. Place into an air tight container and store in refrigerator for up to 1 week after preparation.
Use sauce as a baste while meat is on the grill or serve on the side once grilled meat is plated.