How To Make Maple Bourbon Barbeque Sauce From Scratch

• Meat

  • 1/4 cup Frank's red hot sauce

• Produce

  • 1/4 cup Garlic powder
  • 1/4 cup Onion powder

• Canned Goods

  • 2 12-oz cans Tomato paste

• Condiments

  • 1 cup Maple syrup, pure
  • 1/4 cup Molasses
  • 2 tsp Mustard, ground
  • 1/2 cup Soy sauce
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 1 cup Brown sugar, packed dark
  • 1/4 cup Paprika, smoked

• Oils & Vinegars

  • 1 cup Apple cider vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Beer, Wine & Liquor

  • 2 cups Bourbon

Found on pigskinbarbeque.com

Ingredients

• 2, 12-oz cans Tomato Paste
• 2 Cups Bourbon (I like to use Makers Mark)
• 1 Cup apple cider vinegar
• 1 Cup packed Dark Brown Sugar
• 1 Cup Pure Maple Syrup (buy the real thing!)
• 1/2 Cup Soy Sauce (I like to use Kikkoman)
• 1/4 cup Molasses (I use Brer Rabbit, full flavor)
• 1/4 cup Worcestershire sauce
• 1/4 cup Frank’s Red Hot sauce
• 1/4 cup smoked paprika (not the sweet)
• 1/4 cup garlic powder,
• 1/4 cup onion powder
• 1 tsp ground cumin
• 2 tsp ground mustard

Directions

• In saucepan over medium heat, whisk all ingredients together. Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by half, about 20 minutes. Makes about 2 quarts. I like to use mason jars to store my sauce. This will keep for a few months in the fridge.