Have you made homemade BBQ sauce? I wasn’t a believer, until I tasted it and then learned how to make BBQ sauce.
I had my standard go-to store-bought sauce… and it’s a good one when in a pinch. However, I found that I can control the flavors and ingredients easily when I make my own. I really love a spicy, smoky sauce.
Hey, my Texas roots are showin, y’all!
All it takes is a few pantry staples and 15 minutes of simmering for saucy heaven to be made.
My favorite part of this sauce? The booze and smokiness of the adobo! Although the alcohol cooks off, the bourbon flavor remains… combine that with the smoky of the adobo, the subtle sweetness of apple juice and brown sugar, and the tang from the vinegar, you’ll be slathering this on anything to savor this mouthwatering Smoky Bourbon BBQ Sauce.
A spoon will work too, if inclined… as I was.
Worcestershire sauce: the original is not vegetarian because it contains anchovies. So, to be sure you’re making vegetarian and vegan BBQ sauce, look for vegan friendly sauces. I like Annie’s and Wizard’s.
Coconut Sugar may be used instead of brown sugar in this recipe. However, the sauce will not be quite as thick, and it’s a little less sweet.
Find chipotle peppers in adobo sauce in the Mexican ingredient section of the grocery store. It comes in a 7 oz can. Look for gluten free if needed. The leftovers freeze beautifully!
This recipe freezes with ease. I typically make a double batch and freeze for use through the summer. Thaw in the refrigerator overnight when ready to use.
Smoky, spicy, and bourbon-spiked, this BBQ sauce can be slathered on everything from burgers to beans to whatever your heart desires!
1 1/2 tsp Liquid Smoke optional but bumps up smokiness!
1/4 tsp Tabasco optional - to turn up the heat!
In a small saucepot, whisk together the brown sugar, apple juice, ketchup, bourbon, vinegar, salt, worchestershire, adobo, and mustard together on medium-high heat. As soon as it starts to boil, turn the heat to medium-low and bring the sauce to a simmer. This sauce will boil over and make a mess if left to boil, so watch it closely.
Simmer for 15 minutes. Whisk as needed to incorporate all the ingredients. The sauce will start to thicken. Remove from heat and allow to cool. It will continue to thicken. Add the optional liquid smoke and tabasco. Adjust Tabasco heat to taste.
Store for up to two weeks in the refrigerator in a lidded container or up to a month in the freezer (be sure to leave at least a 1/2" head space if freezing).
*1 C (158g) Coconut Sugar may be used instead of brown sugar in this recipe. However, the sauce will not be quite as thick, and it's a little less sweet.
**Find Chipotle Peppers in Adobo Sauce in the Mexican ingredient section. It comes in a 7oz can.
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!
One of the best bbq sauces I eve tried and the first one I ever made. I used molasses instead of apple juice because mom used this for her baked bean sauce. I prefer cayenne pepper over tabasco sauce and i didnt have the adobo. i want to try a few combos but its pretty darn good the way it turned out. Thanks for this recipe. BTW I love my bourbon.
Hi Randy! Thank you so much for coming back and leaving note! I have made a similar sauce with molasses and absolutely love it! Thank you for sharing your molasses tip!
Thanks for a delicious recipe!
Oh wow! Heather thank you for coming back to leave a note! The mango addition sounds rich and I love how you improvised. This is the fun of cooking! I hope you and your guests enjoy the BBQ sauce… I just whipped up another batch yesterday. We love it too! Thank you, Heather!
I’m very excited to try this! Sounds amazing! How long will it last in the fridge? Can it be frozen?
I read once “Clay pots are supposed to be the very best vessel for cooking beans; supposedly they impart a smoky, richer flavor. ” And luckily living on Whidbey I own a Cooking on Clay vessel., that is made here. However with the summer heat I hate to have the oven on more than necessary. Can I make this recipe in a crock pot? I definitely plan on making this recipe with home made bbq sauce this 4th of July!
Thank you and I will let you know how they turn out. I was turned onto your site by my friend Marianne B, another foodie.
This looks fabulous! Could it be waterbath processed and canned?
LOL!! Perhaps! Oh now that would be good… bourbon canned peaches with a pinch cinnamon… you’re on to something Karna!
Wow, Traci – you made you own BBQ sauce! Extremely impressive – I bet it is sooo much better than store bought. Love the addition of bourbon!
I can see why my daughter, Julia, is friends with you. Your site looks great and your recipes all seem to maximize flavor without getting overly complicated.
This particular entry is such creative mix of ingredients. I have no doubt that they play off one another well. And once I saw adobo sauce as one of them, I knew it would be one I’d like. You native Texans seem to know a whole lot about smoky flavors, and the beans from your next post look like the ideal target for this sauce.
Well hello, Steve! Thank you for stopping by! :D No doubt Texans know their BBQ. I think it’s a right of passage when first eating solid food! LOL!
Haha, from Texans I know, I could almost believe it!
I totally agree with you that homemade BBQ sauce is so much better. Homemade anything, actually. I love the bourbon and adobo in here … it sounds incredible!
Making this, it’s just perfect for grilling and barbecue parties, hubby will go crazy for it!
You have totally inspired me! I have never made my own BBQ sauce, but now I absolutely must. Love that there is bourbon in here too, woo hoo!
Oh yeah, that’s the beauty of making your own… slather away and make more, increase or decrease the spicy, smoky or sweet! It’s all good!
I typically don’t like BBQ very much, at least Memphis pulled BBQ.. though when I lived in Austin I could DEVOUR some brisket, man. But it’s the sauce, I swear! It always seems just smoky + sweet, and that leaves something to be desired in my mind. This is the ticket, Traci!! Adobo makes everything–*everything*–better, and how amazing would this be with my chipotle coleslaw?! Uh.. blogger cookout potluck, my house, this weekend! Be there!!
We’ve been grilling at least once a week, and I’ve been on the lookout for a BBQ sauce. You know how I feel about bourbon, so naturally I love the sound of this!
Oh my! Yessss… I do, my dear! Bring on the bourbon! WHy is it soooo good? I’m not grillin yet.. but it’s time to get my grill pan on!
I LOVE a good homemade BBQ sauce! Sometimes the store bought ones are too sweet or salty for me, but this looks perfect!
I have never made barbecue sauce at home. My husband loves it and will be so happy to see me experiment with your recipe.
Oh good!! So fun to try new things! Enjoy, Aysegul!
Yum! Can’t wait to see what you slather!
Oh my this sounds wonderful! I love a good homemade BBQ sauce – it makes everything you use it on so much better. Thanks for sharing!
Oh my gosh, YESSS! Bring on the BBQ sauces (especially when there’s bourbon involved). Can’t wait to see what you’ve cooked with this sauce!
Traci this sauce sounds like a winner! Can’t wait to see what you slather in on! Love the bourbon!