|Nutritional Guidelines (per serving)|
|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 to 20 seconds until it becomes fragrant. Add ketchup and maple syrup, cider vinegar, and bourbon. Simmer over low heat for 4 to 5 minutes, stirring often. Add Dijon mustard, salt, and black pepper. Simmer for 3 to 4 more minutes. Remove from heat and let the sauce cool for 5 to 10 minutes before using.
If you are making this sauce a day ahead of time, follow the above instructions, but allow the sauce to cool for 20 to 30 minutes. Place into an airtight container and store in the 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.