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This simmers the bourbon briefly on its own before adding the rest of the ingredients, letting most of the harsh alcohol burn off while the deep, oaky flavor of the whiskey stays behind and infuses the whole sauce. A combination of ketchup and dark brown sugar builds a rounder sweetness than white sugar alone, giving this glaze its rich, almost caramel like finish.
Per serving
80kcal
Calories
17g
Carbs
15g
Sugar
Prep Time
5 min
Cook Time
30 min
Servings
10 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a saucepan, bring the bourbon to a gentle simmer over medium heat and let it cook for 2 to 3 minutes to burn off some of the alcohol.
Add the ketchup, dark brown sugar, apple cider vinegar, and Worcestershire sauce.
Whisk until smooth.
Stir in the smoked paprika, garlic powder, and black pepper.
Reduce the heat to low and simmer, stirring occasionally, for 20 to 25 minutes, until thickened and glossy.
Taste and adjust the sweetness or tanginess as needed.
Let cool slightly before transferring to a jar and storing in the fridge.
Simmer the Bourbon Before Adding Other Ingredients: This burns off most of the sharp alcohol taste while keeping the deep, oaky whiskey flavor infused throughout the sauce. Use Dark Brown Sugar for Depth: Its molasses content builds a rounder, more caramel like sweetness than white sugar would provide on its own. Watch the Sauce as It Thickens: The sugar content means it can go from perfectly glazed to burnt quickly toward the end of simmering, so stir often in the final few minutes.
Most of the sharp alcohol taste burns off during the initial simmer and continued cooking, though a small trace amount may remain, so this sauce isn't considered entirely alcohol free.
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