Death Row Bourbon Sauce

By Hklbrries

Barbara Correll of Washington, DC, is chief cook for the Death Row team, so named for a line in a skit they used to perform at cook-offs: Asked to choose his last meal, an inmate requests Barbara's brisket - "barbecue to die for." This sauce took first place at the 1994 Jack Daniels' cook-off in Lynchburg, TN.

Ingredients

• 2 tbsp vegetable oil
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 2 cups ketchup
• 1/2 cup whiskey
• 1/4 cup raspberry vinegar
• 1/4 cup Worcestershire sauce
• 3 tbsp molasses
• 2 tbsp yellow mustard
• 2 tbsp soy sauce
• 2 tbsp Crystal hot sauce (or 1 tbsp Tabasco sauce)
• 1/2 tsp coarsely ground black pepper
• 1/4 tsp ground red pepper
• 1/4 tsp liquid smoke flavoring, optional

Details

Servings 4

Preparation

Step 1

In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until tender, about 5 minutes.

Add ketchup, 1/4 cup of the whiskey, the raspberry vinegar, Worcestershire sauce, molasses, mustard, soy sauce, hot sauce and ground peppers. Mix thoroughly.

Cook the mixture for 2 hours in the smoker or simmer over low heat 20 minutes on stove top, and add the liquid smoke. After cooking, stir in the remaining 1/4 cup of the whiskey.

Refrigerate unused sauce up to several weeks. Use as a baste, finishing or table sauce on pork, beef and chicken. It's also good in baked beans.