Since moving down to Maryland, we’ve been eating a whole lot of BBQ. Mostly ribs. I guess that’s just what happens when you move south of the Mason-Dixon line? 😉 We’ve been enjoying trying different places, and we also went to the Maryland State BBQ Bash a couple weekends ago to check that out. I personally did not enjoy the BBQ Bash, as it was ridiculously crowded, and BBQ just can’t possibly be cooked that well with those huge crowds. Since we’ve been totally into BBQ, I figured I should probably make my own at home!
I made this sweet, tangy, and slightly smoky BBQ sauce to go with some oven-baked ribs. The flavors going on in this sauce are fantastic. I of course had to throw in some bourbon, because really, when is bourbon a bad idea? …Never. I used some Wild Turkey because it’s what I had on hand, but use your favorite!
The best part about this sauce is how easy it is to make. Just dump all the ingredients in a saucepan, whisk ’em together, and let it cook down until it’s nice and thick. This recipe makes a pretty big batch, so I froze some in small jars so we can just grab it whenever we want something BBQ! I’m sure you could can it, too, if that’s your thing; I have yet to attempt canning! I refuse to buy BBQ sauce from the store because of how full of high-fructose corn syrup it is, so I love that we now have a nice big jar of BBQ sauce in the fridge we can grab whenever we need! YUM.
What is your favorite thing to have smothered in BBQ sauce?
- 1-28 oz. can tomatoes, blended until smooth
- 1-6 oz. can tomato paste
- 1/2 cup bourbon
- 3/4 cup apple cider vinegar
- 2/3 cup unrefined cane sugar
- 1/2 cup molasses
- 1/3 cup worcestershire
- 1 Tbsp liquid smoke
- 2 tsp spicy brown mustard
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp cumin
Once you've blended the tomatoes, stir all ingredients together in a medium saucepan, and bring to a simmer over medium heat.
Reduce the heat slightly, and simmer for about 20-30 minutes, until the sauce has slightly thickened.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.