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
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!
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.
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.
- 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:
- Pulled Portobello BBQ Sandwiches
- Black Bean Walnut Burgers with Saucy Sweet Onions
- Smoky BBQ Baked Beans
- Black Eyed Pea Collard Rolls
- Black Eyed Peas with Smoky Collards and Cheesy Grits
Smoky Bourbon BBQ Sauce
- 1 C Light Brown Sugar* 176g
- 2/3 C Apple Juice 158g
- 2/3 C Ketchup 192g
- 1/3 C Bourbon Whiskey 66g
- 3 TBS Balsamic Vinegar
- 1 1/2 tsp Sea Salt
- 2 TBS Worcestershire Sauce *** vegan friendly
- 2 tsp Adobo Sauce** look for gluten free if needed
- 2 tsp Yellow Mustard
- 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.
***If gluten free, sub Tamari for Vegan Worcestershire
Recipe Adapted From Jamie Oliver's BBQ Sauce
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!