Kentucky Bourbon BBQ Sauce

This is great with the American Style Brisket recipe, poured over ribs or as a side with steaks, burgers, sausages etc. The recipe makes 500ml but we often double up and keep some in the freezer.


2 bacon rashers, cut into 1cm wide strips

1 finely chopped onion

1 finely chopped garlic clove

4 tablespoons bourbon

250ml ketchup

4 tablespoons water

3 tablespoons cider vinegar 

3 tablespoons black treacle

2 tablespoons brown sauce

1 tablespoon American mustard

1 teaspoon liquid smoke

½ teaspoon hot sauce


Fry bacon in a little oil until crispy. Remove it and place onto kitchen roll but leave the bacon oil in the pan. Add the onion and cook for 8-10 mins on a low-medium heat until soft. Add the garlic and cook for another minute.

Add the bourbon and boil on a medium-high heat for a minute to reduce slightly. Then stir in the ketchup, water, cider vinegar, treacle, brown sauce, mustard, liquid smoke and hot sauce.

Bring to a boil and then simmer on a low heat, uncovered, for 20 minutes, stirring occasionally. It will reduce and thicken. Finally, remove from the heat and stir in the bacon.

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