Ready to take your BBQ game up a notch? This Smoky Maple Bourbon BBQ Sauce combines the rich, sweet flavors of maple syrup with the boldness of bourbon, creating a perfect blend of smoky, spicy, and sweet. It's an easy, versatile sauce that will elevate any grilled dish.
Let's break down the star players in this sauce. The base is ketchup, which provides a smooth, tangy foundation. Pure maple syrup adds natural sweetness and depth. The apple cider vinegar introduces a tangy bite, while bourbon whiskey contributes a rich, smoky undertone. Worcestershire sauce offers umami complexity, and Dijon mustard adds a subtle heat.
Smoked paprika is a key player for that smoky flavor, complemented by garlic powder and onion powder for savory goodness. A touch of chili powder kicks up the spice, balanced by black pepper and salt to round out the flavors. Finally, a hint of cayenne pepper provides just enough heat to keep things interesting.
This Smoky Maple Bourbon BBQ Sauce pairs wonderfully with grilled chicken, ribs, or burgers. Try brushing it on grilled vegetables for a sweet and smoky twist. It's also a fantastic dip for fries or chicken tenders. For a real treat, drizzle it over a pulled pork sandwich — pure heaven!
Start by gathering all your ingredients. Trust me, having everything ready makes the process feel less hectic. In a medium saucepan, combine the ketchup, maple syrup, apple cider vinegar, bourbon whiskey, Worcestershire sauce, and Dijon mustard. Give it all a good stir to blend the wet ingredients together.
Next, sprinkle in the smoked paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper. Stir the mixture over medium heat until it begins to simmer. At this point, lower the heat to keep it at a gentle simmer, allowing the flavors to meld together beautifully for about 20 minutes. Stir occasionally to prevent any sticking.
Once your timer goes off, remove the pan from the heat and let the sauce cool. This is where the sauce thickens a bit more and the flavors continue to develop. Once cooled, transfer it into a jar or bottle. Keep it in the fridge, and it should last for about two weeks, though I doubt it'll last that long once you taste it!
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