Tired of store-bought BBQ sauces loaded with refined sugar and preservatives? This Bourbon BBQ Sauce is sweet, smoky, and made with simple, pronounceable ingredients. It comes together in about 15–20 minutes and is adaptable to what you have on hand.
I began making homemade BBQ sauce because many commercial brands contain excessive sugar and long lists of additives. Making your own allows you to control the sweetness and smoke level, use higher-quality ketchup, and skip ingredients you don’t recognize.
This maple bourbon BBQ sauce is easy to customize. Swap maple syrup for honey, omit the bourbon or replace it with a splash of brandy or fruit juice, and adjust the liquid smoke to taste. It’s an ideal condiment for grilling season, weeknight dinners, and make-ahead meal prep.
Why you’ll love this recipe
- Sweet and smoky flavor with no refined sugar added when you choose a low-sugar or natural ketchup.
- Quick to prepare: about 5 minutes to gather ingredients and 10 minutes to cook.
- Stores well in the refrigerator for up to two weeks or in the freezer for up to three months.
- Highly customizable to suit your pantry and taste preferences.
Recipe ingredients
The ingredient list may look long, but each item contributes to the depth of flavor that makes a great BBQ sauce. Most are pantry staples and many have easy substitutions listed below.
- Ketchup: Use a natural or low-sugar ketchup for the best flavor and fewer added sugars.
- Bourbon: Adds depth and warmth. If you prefer not to use alcohol, see substitutions below.
- Vinegar: Apple cider vinegar is recommended, but white vinegar or balsamic can work in a pinch.
- Orange juice: Fresh juice brightens the sauce. Pineapple juice or extra maple syrup/honey can be used instead.
- Maple syrup: A natural sweetener; swap with honey if desired.
- Spices: Onion powder, garlic powder, and smoked paprika add savory and smoky notes. Adjust to taste.
- Worcestershire sauce: Builds savory umami; substitute with soy sauce, tamari, or coconut aminos to taste.
- Dijon mustard: Adds a tangy, savory edge. Yellow mustard is an acceptable substitute.
- Tomato paste: Boosts umami and thickens the sauce.
- Liquid smoke: Optional, but enhances the smoky flavor without grilling.
See the recipe card below for precise quantities and full instructions.
How to make bourbon BBQ sauce
This recipe is straightforward and forgiving. Gather the ingredients, combine them in a saucepan, and simmer until the sauce reduces and thickens. The sauce will continue to thicken as it cools.
Pro tip: Make the sauce a day or two ahead—flavors deepen after resting. The recipe can also be doubled easily for larger batches or freezing.
- Combine the ingredients. Place all ingredients in a medium saucepan and stir until smooth.
- Simmer until thickened. Bring to a gentle boil over medium heat, then lower to a simmer and cook for about 10 minutes. Remove from heat and cool; the sauce will thicken further as it cools.
Recipe FAQs
Use a bourbon you enjoy drinking—the flavor carries into the sauce. A milder, slightly sweet bourbon works well, but any bottle you like will do.
The sauce simmers long enough that most of the alcohol cooks off, leaving behind the flavor compounds from the bourbon.
If you prefer not to use bourbon, substitute the same amount of sherry, brandy, or fruit juice. You can also add a tablespoon or two of jam or fruit purée for sweetness and body.
Stored in an airtight container, this sauce keeps in the refrigerator for up to two weeks or in the freezer for up to three months.
Serving suggestions
This sweet and smoky sauce elevates many dishes. Try it with grilled chicken, air-fryer chicken, or slow-cooked ribs—brush it on during the last few minutes of cooking for a sticky glaze. It’s also excellent tossed with pulled chicken or pulled pork for sandwiches, served over baked sweet potatoes, used as a glaze for meatloaf, or as a dipping sauce for roasted vegetables.
Recipe notes
- Adjust sweetness: If your ketchup contains full sugar, reduce the maple syrup to avoid an overly sweet sauce.
- Make it gluten-free: Use gluten-free Worcestershire sauce or tamari.
- Make ahead: Double the recipe and freeze portions for quick meals—BBQ sauce freezes well for up to three months.
More summer condiments you’ll love
- Basil pesto sauce
- Carrot top pesto
- Chimichurri sauce
- Greek tzatziki
- Spinach pesto
- Easy creamy no-mayo coleslaw dressing
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Homemade Bourbon BBQ Sauce
Servings: 1 cup
Prep Time: 10 mins • Cook Time: 10 mins • Total Time: 20 mins
Bourbon BBQ Sauce is sweet and smoky with no refined sugar when made with a low-sugar ketchup. It’s quick to prepare and freezer friendly.
Ingredients
- 1 cup natural ketchup (preferably low in sugar)
- 1/3 cup bourbon (or substitute)
- 1/4 cup pure maple syrup (or honey)
- 1/4 cup fresh orange juice (or other fruit juice)
- 1/4 cup apple cider vinegar (or white/balsamic)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce (or soy/tamari/coconut aminos)
- 2 teaspoons Dijon mustard (or yellow mustard)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons liquid smoke (optional)
Instructions
- Place all ingredients into a medium saucepan and stir until combined.
- Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for about 10 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and let cool completely. The sauce will thicken as it cools. Store in an airtight container in the refrigerator or freeze portions for later use.
Notes
- Make the sauce a few days ahead—flavors meld with time.
- No bourbon? Use sherry, brandy, fruit juice, or a bit of jam or fruit purée instead.
- For gluten-free sauce, choose gluten-free Worcestershire or tamari.
- Refrigerator storage: up to 2 weeks. Freezer: up to 3 months.
Nutrition (estimate per serving)
Calories: 45 kcal • Carbohydrates: 9 g • Sodium: 177 mg • Sugar: 7 g
Note: This recipe was originally posted in July 2019. Photos and text have been updated to include clearer steps and more recipe information.