Smoky Bourbon Barbecue Sauce
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Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cups brown sugar
- ¼ cup Worcestershire sauce
- ¼ cup American mustard
- 3 x 400 gram tins chopped tomatoes in juice
- 2 tablespoons tomato paste
- ¼ cup cider vinegar
- ¼ cup maple syrup
- 2-3 teaspoons sweet smoked paprika
- ½ teaspoon ground cloves
- 3 tablespoons plain flour
- pinch cayenne pepper (to taste)
- ½ teaspoon allspice
- salt and pepper
- ⅓ cup bourbon
- 1 teaspoon liquid smoke (optional)
Instructions
3 steps
- 1
Heat the oil in a large heavy-based pot over a medium/gentle heat. Add the onion and cook for 10 minutes until softened but not coloured.
- 2
Add all the remaining ingredients, whisking to incorporate the flour. Bring to the boil, then reduce to a simmer and cook uncovered for 35 minutes.
- 3
Tip the sauce into a food processor and blend until as smooth as you like. (I like to leave a bit of texture in mine.) Cool and store in sealed containers in the fridge. It will keep for two weeks, refrigerated.
Progress
0 / 3 steps
