Molasses Barbecue Sauce
This molasses and bourbon sauce is a good alternative to store-bought sauces that rely heavily on artificial sweeteners and flavorings. Deep and dark, this sauce is a winner with burgers and beef.
Ingredients
- 1/2 cup cider vinegar
- 1/4 cup molasses
- 1/4 cup bourbon
- 1/4 cup firmly packed light brown sugar
- 2 Tbs. tomato ketchup
- 1 Tbs. dry mustard
- 1 tsp. granulated garlic
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. allspice
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1/2 tsp. ground cinnamon
- Hot-pepper sauce, to taste
Directions
In a small saucepan over medium heat, combine the vinegar, molasses, bourbon, brown sugar, ketchup, mustard, granulated garlic, chili powder, oregano, allspice, salt, pepper, cinnamon and hot-pepper sauce. Bring to a boil, whisking to dissolve the sugar. Reduce the heat to medium-low and simmer until the sauce thickens, 15 to 20 minutes.
Use immediately, or cover tightly and refrigerate for up to 1 week. Makes 1 cup.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
Rated 5 out of
5
by
OldMikey from
If you make one barbecue sauce this summer
The Williams-Sonoma molasses barbecue sauce is as quick and easy to make as it is flavourful. There's a lot going on here: sweet molasses, pleasant bourbon, and seasonings galore to tickle the senses. I like slathering it on baby-back pork ribs but I'm confident you'll find it a go-to sauce for many grilling delicasies.
Date published: 2015-05-18