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Smoky Bourbon BBQ Sauce

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Smoky Bourbon BBQ Sauce is tangy, smoky, spicy and sweet! An easy, quick and delicious sauce for all your saucen’ needs. I’ll show you how to make this vegan BBQ sauce! gluten free option

Smoky Bourbon BBQ Sauce | Vanilla And Bean

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!

Smoky Bourbon BBQ Sauce | Vanilla And Bean

And it’s so easy.

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.

Smoky Bourbon BBQ Sauce | Vanilla And Bean

A Few Recipe Notes: 

  • 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!
  • If gluten free, sub Tamari for the Worcestershire
  • 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. 

Slather Smoky Bourbon BBQ Sauce on everything including:

Smoky Bourbon BBQ Sauce | Vanilla And Bean
5 from 5 votes
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Smoky Bourbon BBQ Sauce

Smoky, spicy, and bourbon-spiked, this BBQ sauce can be slathered on everything from burgers to beans to whatever your heart desires!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 3/4 Cups
Author Traci York | Vanilla And Bean

Ingredients

Instructions

  1. 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.

  2. 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.

  3. 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). 

Recipe Notes

*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.

***If gluten free, sub Tamari for Vegan Worcestershire
Recipe Adapted From Jamie Oliver's BBQ Sauce

Smoky Bourbon BBQ Sauce | Vanilla And Bean

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!

 

Comments

  1. 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.

    Reply

    • 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!

      Reply

  2. I wanted to make this for a BBQ I’m having this weekend, but found myself without any apple juice on hand. I did have some frozen mango, however. Throwing caution to the wind, I decided to give it a try. I ended up with a delightful variation of your already delightful recipe! I threw about a cup of frozen cubed mango into a pot with a few tablespoons of water, then simmered until the mango had thawed and softened. Then I crushed the fruit with a masher, added the rest of the ingredients (I cut the sugar by half since mango is already so sweet), and simmered for about 15 minutes. The result was a thick, sweet, smokey, spicy, fruity delight that I am so excited to serve. The mangoes did make the sauce quite chunky, so I might hit it with the immersion blender. Or I might just leave it :)

    Thanks for a delicious recipe!

    Reply

    • 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!

      Reply

    • Hi Jennifer! Thank you for your note.. looks like I need to add a few things to the recipe! It will last several weeks in the fridge and is easily frozen! I usually make a double batch and freeze the rest. I hope this helps! :D

      Reply

  4. 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,
    Heide

    Reply

    • Hi Heide! Sooo happy to have you here, a fellow Whidbey Islander! I’m familiar with Cooking on Clay but do not own one. I wouldn’t have any reservations about cooking this in a slow cooker, although I’ve not tried it. If I did, I think I would cook the beans first, then add them to the slow cooker with the rest of the ingredients. Your house is going to smell amazing! Oh – I’ve also made these in a toaster oven – to avoid turning on the oven! :D I hope you enjoy these Heide! :D

      Reply

      • 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.
        Best wishes for continued success!

        Reply

  7. 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.

    Reply

  11. Yay, I’m so glad you shared this recipe, Traci! I usually don’t buy BBQ sauce or order items that contain it because they’re never smoky or spicy enough. I feel like they’re usually just plain sweet, as if they were made entirely with ketchup. Yours looks beautiful and perfect – I’m imagining some delicious brisket with this sauce and caramelized onions…yum!! Thank you for sharing the recipe with us! <3

    Reply

    • 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!

      Reply

  12. YES.

    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!!

    Reply

    • Oh yes… it’s really all about the sauce! Chipotle is a pantry staple for me… that adobo sauce too… there’s nothing like it; spicy, smoky adding just the right punch to so many recipes! Uh, I need to track down your chipotle slaw, genius. Potluck? Yesssss!!!! <3

      Reply

    • 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!

      Reply

    • No doubt… mostly too sweet for me and not enough spice.. and while this one is sweet, it’s not overpowering! Thank you Abby! :D

      Reply

  16. I have never made barbecue sauce at home. My husband loves it and will be so happy to see me experiment with your recipe.
    Thanks for sharing. Cheers!

    Reply

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