Bourbon Barbecue Glaze

Bourbon Barbecue Glaze

A sticky, smoky glaze simmered with bourbon and brown sugar until deeply glossy.

Total 30 min Makes 16 oz Calories 55/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free

This glaze reduces ketchup, bourbon, and brown sugar with garlic and vinegar into a thick, glossy coating with a smoky-sweet edge and a mellow whiskey finish. Brush it over ribs, chicken, salmon, or burgers in the last minutes of grilling, or serve warm as a dipping sauce. The bourbon cooks down enough to soften its bite while leaving a rich caramel undertone.

Ingredients

  • 1 cup ketchup
  • 1/2 cup bourbon
  • 1/3 cup brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a 6-quart saucepan, combine the ketchup, bourbon, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, and minced garlic. Whisk to combine.

  2. Stir in the smoked paprika, onion powder, cayenne, salt, and black pepper.

  3. Bring the mixture to a boil over medium-high heat, stirring occasionally.

  4. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened and glossy and reduced by about a third.

  5. Remove from heat and let cool for 10 minutes; the glaze will continue to thicken slightly as it cools.

  6. Transfer to a jar or airtight container. Use warm or at room temperature; refrigerate for up to 2 weeks.

Rate this recipe

★ 3.9 (1)

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    Bourbon Barbecue Glaze

    This glaze reduces ketchup, bourbon, and brown sugar with garlic and vinegar into a thick, glossy coating with a smoky-sweet edge and a mellow whiskey finish. Brush it over ribs, chicken, salmon, or burgers in the last minutes of grilling, or serve warm as a dipping sauce. The bourbon cooks down enough to soften its bite while leaving a rich caramel undertone.

    30 min 16 oz 55 cal

    Ingredients

    • 1 cup ketchup
    • 1/2 cup bourbon
    • 1/3 cup brown sugar, packed
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons molasses
    • 2 tablespoons Worcestershire sauce
    • 3 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a 6-quart saucepan, combine the ketchup, bourbon, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, and minced garlic. Whisk to combine.

    2. 2

      Stir in the smoked paprika, onion powder, cayenne, salt, and black pepper.

    3. 3

      Bring the mixture to a boil over medium-high heat, stirring occasionally.

    4. 4

      Reduce heat to low and simmer uncovered, stirring occasionally, until thickened and glossy and reduced by about a third.

    5. 5

      Remove from heat and let cool for 10 minutes; the glaze will continue to thicken slightly as it cools.

    6. 6

      Transfer to a jar or airtight container. Use warm or at room temperature; refrigerate for up to 2 weeks.