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Apricot Bourbon BBQ Sauce

post #1 of 9
Thread Starter 

Came across this while I was searching the net, tried it on spare ribs this weekend and it was awesome.

 

  • 2 Tbs. unsalted butter
  • 1 medium yellow onion, chopped
  • 2 medium cloves garlic, finely chopped
  • 1 cup apricot preserves (Other fruit puree/preserves would work well too I imagine)
  • 1 cup Heinz chili sauce  (I substituted ketchup)
  • 1/2 cup plus 1 Tbs. bourbon
  • 1/3 cup cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. spicy brown mustard, such as Gulden’s
  • 1/2 medium serrano or jalapeño chile, finely chopped

Melt the butter in a 3-quart heavy-duty saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the preserves, chili sauce, 1/2 cup of the bourbon, the vinegar, brown sugar, Worcestershire sauce, mustard, and chile; bring to a simmer. Lower the heat to low and simmer, stirring often, until reduced to about 3 cups, about 20 minutes. Stir in the remaining 1 Tbs. bourbon and remove from the heat. Blend if you desire a smooth sauce.

 

Thumbs Up 

 

post #2 of 9

Hello.  Sounds like something I need to try.  I can see that sauce working really well with game.  Thanks for posting.  Keep Smokin!

Danny

post #3 of 9

Yep, just copied this into my cookbook software.  I've been doctoring Sweet Baby Ray's with apricot/pineapple preserves and bourbon.  No more.  Next time I do ribs, I'm doing this sauce.

post #4 of 9

thanx Brandon all over this one.

post #5 of 9
Thread Starter 
Hope you guys like it, I thought it was real tasty.
post #6 of 9

Last year for the first time while prepping a turkey for the smoker, I cut up some apricots and threw in the cavity. OMG! It so went with the turkey. It was a totally amazing flavor added to the meat.

 

I am smoking a turkey tomorrow, I had planned on brining and adding about a pint of my homemade apricot liqueur to the brine. When I got the bird it was enhanced already.... Why do they do that? 

 

I am using peach, nectarine and apricot in a lot more cooks these days. I know it would be good in a BBQ sauce !!

post #7 of 9
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Last year for the first time while prepping a turkey for the smoker, I cut up some apricots and threw in the cavity. OMG! It so went with the turkey. It was a totally amazing flavor added to the meat.

 

I am smoking a turkey tomorrow, I had planned on brining and adding about a pint of my homemade apricot liqueur to the brine. When I got the bird it was enhanced already.... Why do they do that? 

 

I am using peach, nectarine and apricot in a lot more cooks these days. I know it would be good in a BBQ sauce !!

 

That sounds awesome foam, I'll be looking for your Q-view.

post #8 of 9

Brandon........to make a bit more intense apricot flavor, add a handful of diced dried apricots. As fruit is dried the flavor gets stronger. IMHO......it makes for a better flavor.

 

Brad

post #9 of 9
Thread Starter 

Just bumping this because I grilled some pork chops today and had this on the side, awesome :biggrin:.

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