3/4 cup ketchup
1/4 cup deli mustard
1/4 cup bourbon
1/4 cup packed dark brown sugar
3 Tbsp sweet molasses (not blackstrap)
1 Tbsp apple cider vinegar
1 Tbsp Worcestershire sauce
1/2 Tbsp chili powder
1 tsp garlic powder
1 tsp sweet paprika
1. Place all of the ingredients, except the bourbon, in a medium saucepan and bring to a simmer over medium heat, whisking frequently.
2. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have blended and the sauce has reduced to about 1 cup (about 30 minutes).
3. Add the bourbon; flambe (watch the eyebrows!), then stir in to mix. Simmer another 5 minutes.
4. Remove from the heat and set aside until ready to grill.
This recipe gives you a lot of flexibility, and lots of uses, because it really pops with campfire flavors. It brings back lots of memories of camp outs and cast iron black pot cooking. I developed the combination of flavors originally for Baby Back Ribs, but have found it to also be an excellent sauce for BBQ Pulled Pork Sandwiches, and for Pork Spareribs. It is reminiscent of Kansas City style sweet and smokey barbecue sauces. Enjoy!