Smoky bourbon barbecue sauce recipe

Smoky bourbon barbecue sauce, from Dish. Photo / Sarah Tuck

This sauce pairs particularly well with pork – try it with spare ribs, sausages or hamburgers, and team with grilled corn, coleslaw, a potato salad and soft rolls for a holiday feast. It's ideal as a marinade too. It's the perfect holiday gift to take away to the bach, as it keeps well for two weeks in the fridge.

Ingredients

2 Tbsp	olive oil
2	onions, chopped
2 cups	brown sugar
¼ cup	Worcestershire sauce
¼ cup	American mustard
3 x 400g	tins chopped tomatoes in juice
2 Tbsp	tomato paste
¼ cup	cider vinegar
¼ cup	maple syrup
2-3 tsp	ground cloves
3 Tbsp	plain flour
Pinch	cayenne pepper, to taste
½ tsp	allspice
To taste	salt and pepper
⅓ cup	bourbon
1 tsp	liquid smoke (optional)

Directions

1. Heat the oil in a large heavy-based pot over a medium/gentle heat. Add the onion and cook for 10 minutes until softened but not coloured.
2. Add all the remaining ingredients, whisking to incorporate the flour. Bring to the boil, then reduce to a simmer and cook uncovered for 35 minutes.
3. Tip the sauce into a food processor and blend until as smooth as you prefer. Cool and store in sealed containers in the fridge. It will keep for two weeks, refrigerated.

• Makes: 8 cups

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