Bourbon molasses barbecue sauce

This delicious bourbon molasses barbecue sauce from The Australian Women's Weekly 'Made from Scratch' cookbook is great as a marinade, for basting meats, or as a dipping sauce for your next BBQ!

  • 10 mins preparation
  • 30 mins cooking
  • Makes 5 cup
  • Print


Bourbon molasses barbecue sauce
  • 1 tablespoon olive oil
  • 1 medium onion (150g), chopped finely
  • 4 clove garlic, crushed
  • 2 cup (500ml) tomato sauce
  • 2 tablespoon worcestershire sauce
  • 250 millilitre (250ml) water
  • 1 1/2 cup (330g) firmly packed brown sugar
  • 1/2 cup (185g) molasses
  • 1/2 cup (125ml) bourbon whiskey
  • 1/2 cup (125ml) apple cider vinegar
  • 2 tablespoon mustard powder
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper


Bourbon molasses barbecue sauce
  • 1
    Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes or until softened.
  • 2
    Add sauces, the water, sugar, molasses, whiskey, vinegar, mustard, paprika and cayenne. Stir over high heat, without boiling, until sugar dissolves.
  • 3
    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.


Start recipe 7 days in advance. Molasses will be ready to use in 6 days. If you would prefer to omit the alcohol, substitute apple juice. For a fiery barbecue sauce, add 1½ teaspoons cayenne pepper.