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If you like whiskey and you like barbecue sauce, it's pretty likely at some point you're going to want to combine the two.  Here's how i did it.

Step 1: Ingredients

  1. 2 Cups of good (but preferably not expensive) whiskey. I used Irish whiskey, you can use bourbon, rye or whatever you prefer.
  2. 2 Cups Ketchup
  3. 1 Cup Mustard
  4. 1 Cup Molases
  5. 1 Cup Brown Sugar
  6. 1 Tbsp Paprika
  7. 1 Tbsp Garlic Powder
  8. 1 Tbps Onion Powder
  9. 1 Tsp Salt
  10. 1 Tsp Cayenne pepper (1/2 tsbp if you don't like it to spicy)
Note:
You could also use beer in this recipe but you have to be careful with the beer you choose. Some beers like IPA or stouts will leave your barbecue sauce with a very bitter after taste.

Step 2: Combine and Cook.

  • Anytime you're cooking with liquor you generally want to cook off the alcohol first, so add the 2 cups of whiskey to a pot on high. 
  • When it reaches rolling boil you'll notice that the bubbles are very small at first as the alcohol is evaporating more quickly than the rest of the liquid. Once the alcohol has completely evaporated the bubbles will settle down a bit and it will look more like normal water boiling.
  • Once this happens you can add the rest of the ingredients and stir well.
  • Depending on the thickness of the mixture at this point you can either add a bit of water or leave on high heat and reduce it down to the desired thickness.
  • Once you have the desired thickness cover and cook on a medium-low heat.
  • Cook the sauce for at least 30 mins until all the ingredients have combined together completely and cooked well. The longer you cook the sauce the, however, the darker it will get as the sugars caramelise over time. If i have time I like to cook it for 60mins or more until the sauce develops a rick dark colour to the sauce.
  • Allow the sauce to cool and transfer to either a gravy boat or squeezy condiment bottles.
I cannot stand the taste of whiskey, although I do love Jack Daniels Glaze. What is the purpose in adding the whiskey? Is it just to add flavoring or does the whiskey do something different to the barbecue sauce, like the difference of adding baking soda does to a cookie recipe? <br>. <br>We eat ribs constantly here in Arizona, and I am famous for my ribs which require absolutely no sauce of any kind. ( I do like to put around one half a teaspoon of Jack Daniels Glaze on my day old ribs.) I will admit cooking ribs on the grill requires patiently and diligently watching and turning the ribs on the grill for several hours. <br>. <br>I have never heard of this salt and sugar rub while slow cooking the ribs. I will admit that I am nervous about the vast amount of salt, but I am going to give your recipe a try. It would be nice not to stand out in the Arizona 110 degree heat for hours on end. <br>. Thanks for sharing. Rebecca
Whiskey + BBQ = Win!

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