Featured Recipe
Smoky Kentucky BBQ Sauce
By Kate
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A smoky barbecue sauce with a bourbon twist. Onion and garlic softened in butter, paprika and smoky chipotle Tabasco heat. Bourbon replaced with aged rum, molasses swapped for honey for a lighter sweetness. Lemon juice swapped for apple cider vinegar for tang. Simmered till thick and sticky. Great for pork, ribs, burgers. Saucy and smoky, not overly sweet. A hint of spice lingers. Can be puréed smooth or chunky. Adjust spice to taste. Experiment with woody smokiness by adding a drop of liquid smoke if wanted.
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Prep:
20 min
Cook:
30 min
Total:
50 min
Serves:
1 1/2 cups
BBQ
sauce
American cuisine
grilling
pork
Introduction
Onions and garlic sizzle in butter, aromas fill the air fast. Paprika dusted in, smoky and deep. Rum replaces bourbon — aged, dark, adding depth. Honey swaps out molasses, lighter, mellow sweet. Apple cider vinegar instead of lemon juice, tart and bright but less sharp. Tomato bases unite ketchup and sauce for rich texture. Heat from chipotle hot sauce, smoky fire licking. Sauce slowly thickens on stove, patience key. Perfect messy ribs companion or slather with burgers packed full of pork. Smooth or chunky, up to taste. Play with spice, add liquid smoke or extra tang. BBQ scent in kitchen is promise enough.
Ingredients
About the ingredients
Butter softens onions, builds base. Smoked paprika adds warmth and a subtle earthiness. Rum brings nuanced flavor, replacing bourbon’s sharper edge. Honey lightens sweet profile compared to molasses, making sauce less heavy but still sweet enough to balance acidity. Apple cider vinegar gives brightness replacing lemon juice’s citrus punch, creating layered acidity. Tomato sauce and ketchup for body and richness; yogurt-thick texture. Chipotle hot sauce adds smoky heat and spice kick, adjustable for preference. Salt and pepper essential to balance flavors, seasoning through cooking or at end. Fresh garlic builds savory notes, keep minced small for even cooking and release of aroma. Quantities scaled down by roughly 30% for a smaller batch. Swap two ingredients for flavor variation. A bourbon swap for rum softens alcoholic pungency; molasses swapped to honey offers lighter sweetness; lemon juice switched for apple cider vinegar adds mellow tartness.
Method
Technique Tips
Start by sweating onions in butter until translucent, giving base richness. Salt and pepper early to extract moisture and build flavor. Add garlic and smoked paprika next, cook briefly so paprika doesn’t burn and garlic softens releasing aroma. Deglaze pan with rum to capture all browned bits and deepen flavor profile. Stir in honey, vinegar, ketchup, and tomato sauce, bring all flavors into marriage. Simmer uncovered to thicken, stirring frequently so sauce doesn’t stick or scorch on bottom. Timing extended slightly compared to original, 25-30 minutes for richer thickness. Taste often, tweak heat or seasoning before serving. Purée sauce if smooth consistency preferred, blending intensifies color and smoothness. Serve warm after slight cooling. Great on pork ribs, grilled filets, or burgers. Sauce holds well refrigerated and reheats without losing texture.
Chef's Notes
- 💡 Start by using quality ingredients. Fresh onions bring flavor. Smoked paprika is essential. Vary your honey. Use darker honey for more depth. Adjust spices to your palate's like, chipotle heat easy to control. Want more smoke? Add that drop of liquid smoke. Be careful though. Too much can overwhelm.
- 💡 When cooking onions, patience. Softening is key. Medium heat, gentle and slow. Garlic must be minced very fine. Releases aroma better, flavors unite well. For rum, let it bubble. Scrape the pan bottom. Captures all flavor. Simmer uncovered. Stir frequently, prevent sticking. Time it right.
- 💡 Taste as you go. Adjust flavors. More vinegar for tang? Extra honey for sweetness? Chipotle can be tricky, try a little, then more. Texture matters. Blend it for smooth or leave chunky. Personal choice. Make it your own. Keep experimenting with that balance.
- 💡 Storage matters. Use airtight containers. Sauce keeps for five days. Great to batch and save. Reheat gently. Keeps taste without losing texture. Use for other meats, chicken, or grilled veggies. Versatile sauce adjusts to many dishes. Consider freezing if not using fast.
- 💡 Final tip on serving. Let the sauce sit a bit before serving. It deepens flavors. Perfect with ribs or burgers. Don't be shy to slather it on. Grilled meats really absorb it. Adds flavor punch. Keep some on hand for your next cookout.
Kitchen Wisdom
Can I change ingredients?
Yes. Swap honey for maple syrup if you like. Rum can switch for bourbon or even whiskey. Adjust spices for your taste.
How to store leftovers?
Store in an airtight container. Refrigerate right away. Good for up to five days. Can also freeze for future use.
What if sauce is too spicy?
Add a bit more honey. Balances the heat. Or add more ketchup. Cuts spice right down. Taste balance is key.
Can I use on chicken?
Absolutely. Brush it on before grilling. Works well for chicken thighs. Try it with veggies too. Plenty of options here.
