Bold, smoky, and just the right balance of sweet and heat—this Southern-style barbecue sauce is infused with the unmistakable flavor of Jack Daniels Tennessee Whiskey. The whiskey lends a deep, oak-y richness that pairs beautifully with molasses, brown sugar, and a hint of liquid smoke. Perfect for ribs, pulled pork, chicken, or even as a dipping sauce, this recipe delivers that classic sweet-hot Southern kick that will elevate any backyard cookout.
INGREDIENTS:
2 tablespoons vegetable oil
1 medium onion, minced
4 cloves of garlic, smashed and minced
1 cup Jack Daniels Tennessee Whiskey
2 cups ketchup (Heinz recommended)
1/2 cup tomato paste
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
3/4 cup molasses
1/2 cup brown sugar, firmly packed
1 teaspoons red pepper flakes (or more for extra heat)
1 teaspoon coarse ground black pepper
2 teaspoons salt
2 teaspoons liquid smoke
Optional: Tabasco sauce, to taste
METHOD
Heat the vegetable oil in a 3-quart saucepan over medium heat. Add the onion and garlic, cooking until softened and translucent (about 5 minutes). Avoid browning, as that will add bitterness.
Remove the pan from the heat briefly and stir in the Jack Daniels. Return to the stove and bring to a simmer. Cook for about 10 minutes, letting the alcohol cook off and the whiskey flavor concentrate.
Stir in ketchup, tomato paste, vinegar, Worcestershire sauce, molasses, brown sugar, red pepper flakes, black pepper, salt, and liquid smoke. Mix well to combine.
Bring the sauce to a gentle boil, then immediately reduce heat to low. Simmer uncovered for 20–25 minutes, stirring frequently to prevent scorching, until the sauce is reduced and thickened.
Taste and adjust seasoning—add more red pepper flakes or Tabasco for extra heat, or a touch more molasses for added sweetness. The sauce should be bold, smoky, and balanced between sweet and spicy.
Let the sauce cool completely. Transfer to a tightly covered container and refrigerate. It will keep for up to 3 months.
YIELD: Makes approximately 1 quart.
