Jack Daniel’s Barbeque Sauce
1/2 large onion, minced
4 cloves garlic, minced
3/4 c Jack Daniel's Whiskey
2 c catsup
1/3 c vinegar
1/4 c Worcestershire sauce
1/2 c packed brown sugar
3/4 c molasses
1/2 tsp black pepper
1/2 tsp salt
1/4 c tomato paste
2 tbsp liquid smoke
1/3 tsp hot sauce
Combine onion, garlic, and Jack Daniel's in a sauce pan. Sauté until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture, let it flame for about 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Cook for 20 minutes, stirring constantly. Remove from heat and let cool.
This sauce gets better with age, so keep it in the refrigerator for a day or so to develop a deeper, richer taste.
I usually quadruple the recipe and freeze the sauce. That will use the whole bottle of Jack.
Gina Tiedemann
