This recipe is adapted from one I found on Epicurious, and it's delicious, if I do say so myself.
If you prefer BBQ sauce with no kick, leave out the red pepper (it's not full-on spicy as is, but it does have a hint of heat; more cinnamon than spice).
This sauce can easily be made gluten-free by using Heinz ketchup and mustard (or other gluten-free brands), tamari-style soy sauce, and Maker's Mark bourbon.
1 cup ketchup
1/2 cup bourbon
1/2 cup brown sugar
1/4 cup honey
3 tbsp mustard
3 tbsp soy sauce
3 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp salt
Combine all ingredients in a small saucepan over medium heat; mix with a whisk until completely blended and smooth
Bring to a boil; let boil for 5 minutes
Reduce to a simmer; let simmer for 20 minutes, stirring occasionally
Pour into a container (a standard Mason jar is the perfect size), cover, and chill
Let it sit for a few hours to thicken up before using
Serve at room temperature
Recipe makes about 2 cups of sauce.
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