Jack Daniels BBQ Sauce Recipe
Jack Daniels BBQ Sauce Recipe is a rich, smoky, and sweet sauce made from whiskey, ketchup, honey, vinegar, and spices. It enhances ribs, chicken, burgers, and grilled dishes with bold, layered flavors. Easy to prepare and simmered to perfection, this sauce can be stored in the refrigerator for weeks, offering a flavorful addition to any meal.
Equipment
- Medium saucepan
- Wooden spoon or heatproof spatula
- Knife and cutting board
- Measuring cups and spoons
- Storage jar or airtight container
Ingredients
- ½ cup Jack Daniels Whiskey
- 2 cups ketchup
- ½ cup apple cider vinegar
- ¼ cup tomato paste
- 1 small onion finely minced
- ¾ cup honey or molasses
- 4 garlic cloves minced
- 1 teaspoon liquid smoke
- ½ cup brown sugar light or dark
- 1 teaspoon yellow mustard
- 1 tablespoon olive oil
- ½ teaspoon Tabasco or hot sauce or to taste
- Salt and freshly ground pepper to taste
- ¼ cup Worcestershire sauce
Instructions
Step 1: Cook The Aromatics
- Heat some olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for about 3–4 minutes, until it softens and turns translucent. Then stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
Step 2: Add The Whiskey
- Pour in the Jack Daniel’s whiskey and stir well, scraping up any bits stuck to the pan. Let it simmer for 2–3 minutes so the alcohol can mellow out a bit.
Step 3: Combine The Base Ingredients
- Add ketchup, tomato paste, apple cider vinegar, Worcestershire sauce, and honey or molasses. Stir everything together until it forms a smooth sauce.
Step 4: Add Flavour And Seasoning
- Mix in the brown sugar, yellow mustard, liquid smoke, Tabasco, salt, and pepper. Make sure it’s evenly combined.
Step 5: Simmer Gently
- Turn the heat down to low and let the sauce simmer uncovered for 30–35 minutes, stirring occasionally. It will thicken and darken as it cooks. Taste and adjust the seasoning if needed.
Step 6: Cool And Store
- Once it’s thick and glossy, take it off the heat and let it cool to room temperature. Transfer the sauce to a sterilised jar or bottle and keep it in the fridge. It will stay good for up to three weeks.