Saturday, October 12, 2013

Whiskey BBQ Sauce

Whiskey BBQ Sauce

(makes about 1-1/2 cups)

2 Tablespoons canola oil
1/2 cup shredded onion
1-1/2 cups water
6 ounce can tomato paste
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2-1/2 Tablespoons honey
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1-1/4 teaspoon liquid smoke
1 Tablespoon molasses
2-3 teaspoons Jim Beam Whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1/4-1/2 teaspoon red cayenne pepper

Heat oil in saucepan over medium heat.  Add onions and cook for up to 5 minutes. 

Add water, tomato paste and rest of ingredients.  Whisking to incorporate.
Bring mixture to boil and lower heat to simmer uncovered for 1 hour.  I used a splatter shield on top of mine.  It lets the moisture out so it can thicken but the tomato doesn't bubble and splash all over.  You will need to stir occasionally. You can double the recipe but it may take longer to get it to the right consistency.
Ladle hot into clean, hot pint jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lidsWater bath process for 20 minutes.*

Great on grilled ribs!


*As with all canning recipes please refer to the National Center for Home Food Preservation for information on what can be water bath canned and what needs to be pressure canned.  Each elevation has their own time needed to process. General rule of thumb is items under 4.6 pH can be safely water bathed.

9 comments:

  1. Thank you Thank you Thank you. I love Whiskey BBQ Sauces, and have been looking for a homemade one that doesn't have store bought BBQ Sauce as the base. Can't wait to try this one, and really love the fact that I can make a batch of it and just can it. Thank you for sharing this recipe.

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    Replies
    1. It was so nice to run downstairs and grab a jar to refill the squeeze bottle!!

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  2. I'm inspired to make this for the fall/winter and use it on the plain old boring chicken. I think it will make dinner extra special :). Thanks Jenny.

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  3. I eat it on grilled chicken sandwiches Joanne!

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  4. I love making my own BBQ sauce, and this whiskey version sounds great. I love that it can be canned!

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  5. Jenny I have the same smoker. Needing recipes and instructions. Please post some. Thanks.

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    1. Pete...nothing fancy and just kind of going off my original rib recipe. I used spare ribs. Cook in foil with salt (pepper if desired) for 2 hours at 275 degrees. Uncover (but leave in foil) and smoke for 2 more hours. Add sauce and cook for 1 more hour. (I did goof and forget to uncover it for 40 minutes when I first started smoking so I added chips again for that last hour.) For us, just the right amount of smoke. I used cherry and I added it 3 times total I think. So good!!

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