Bourbon & molasses barbecue sauce

This rich bourbon and molasses barbecue sauce works well as a marinade or sauce on barbecued meats and burgers.

  • 40 mins preparation
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You will need to start this recipe 7 days ahead. This is great as a marinade and basting sauce for barbecued steaks, beef skewers, pork ribs and chicken wings, and as an accompanying sauce for barbecued meats and burgers. Sauce keeps up to 6 months.


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (150g), chopped finely
  • 4 cloves garlic, crushed
  • 2 cups (500ml) tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 cup (250ml) water
  • 1½ cups (330g) firmly packed brown sugar
  • ½ cup (185g) molasses
  • ½ cup (125ml) bourbon whiskey
  • ½ cup (125ml) apple cider vinegar
  • 2 tablespoons mustard powder
  • 1 tablespoons smoked paprika
  • ½ teaspoon cayenne pepper


  • 1
    Before you start, read 'sterilising jars'.
  • 2
    Heat oil in a large saucepan over medium heat. Cook onion and garlic 
for 5 minutes or until softened.
  • 3
    Add sauces, the water, sugar, molasses, whiskey, vinegar, mustard, paprika and cayenne. Stir over high heat, without boiling, until sugar dissolves.
  • 4
    Bring to the boil. Reduce heat; cook, uncovered, stirring occasionally, for 30 minutes or until thick. Season to taste. Pour into hot sterilised bottles and jars; label and date bottles. Cool; refrigerate for 6 days before using.

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