Best Apple Bourbon Barbecue Sauce Recipes
APPLE BOURBON BARBECUE SAUCE
Steps:
- In a small skillet, melt the butter over medium heat. Add the onion to the skillet and sauté for 4 minutes. Add the grated apple, bourbon, salt, cayenne pepper, cinnamon, and cumin and sauté for an additional 2 to 3 minutes. Remove from the heat and set aside.
- In a large nonreactive saucepan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes, stirring frequently. Add the apple mixture and stir well. Simmer for 2 additional minutes and remove from the heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
- Cooking Method
- Stove
COUNTRY-STYLE RIBS WITH APPLE-BOURBON BARBECUE SAUCE
Steps:
- APPLE BOURBON BBQ SAUCE 1.In a medium saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the apple and cook until the moisture has evaporated, about 3 minutes. Add the bourbon and cook until nearly evaporated, about 3 minutes. Stir in the sauce and bring to a boil. Simmer over low heat for 5 minutes. Use or refrigerate for up to 1 month. 1.Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes. 2.Meanwhile, in a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder, cumin, black pepper, cinnamon and ginger. Rub the spice mixture all over the ribs and let stand for 5 minutes. 3.Grill the ribs, covered, over moderately high heat for 20 minutes, turning occasionally, until they are lightly charred and cooked through. Brush the ribs liberally with some of the barbecue sauce and grill, turning once, until nicely glazed, about 5 minutes. Transfer the ribs to a platter and serve, passing more of the barbecue sauce on the side
RUBBED AND GRILLED PORK LOIN WITH APPLE BOURBON BARBECUE SAUCE
Above the shoulder of a pig from the neck to the hams lie the pork loins. Pigs are equipped with two meaty loins located on the top sides of the spine. Buying whole loins will not break your wallet or your waistline. A three-ounce serving contains about one hundred fifty calories with six grams of fat. These loins can be smoked whole, divided into smaller roasts (typically two to five pounds), or cut into pork chops. This cut should not be confused with the pork tenderloin, which is much smaller (three quarters of a pound to one and a half pounds) and is located in the loin area but underneath the rib cage of the pig. This recipe combines the charring effect of direct grilling and the slow heat of the indirect cooking process to create a tender roast that retains its moisture. I created this recipe for the National Pork Board a few years back. The Apple Bourbon Barbecue Sauce is a sweet complement to the spicy dry rub and smoked flavors. The dish is a nice change from pork chops, which is the traditional use for this cut of meat.
Yield serves 10 to 16
Number Of Ingredients 11
Steps:
- Prepare your grill for direct and indirect heat by building a fire (wood or a combination of charcoal and wood) on one side of the grill, leaving the other side void.
- Place the pork loin on a cutting board or platter and brush all over with the oil. In a small bowl, stir together the dry rub seasonings. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
- When the cooker reaches 400°F, place the pork loin directly over the medium-hot coals. Cook for 10 minutes on each side to brown. Move the pork away from the heat, cover the grill, and cook for 70 to 90 minutes or until the pork's internal temperature reaches 150°F. Baste with the apple bourbon sauce during the last 10 minutes of cooking. Let the pork loin rest on a cutting board under tented foil for 10 minutes before slicing.
- The internal temperature of most meats, including pork, will spike by at least five degrees after you remove it from the grill. Let it sit or "rest" undisturbed on your counter for 10 to 15 minutes. This rest allows the temperature to equalize and gives the meat fibers time to reabsorb the internal juices. If you can resist digging in, you'll appreciate and enjoy the extra moisture.
- Direct and Indirect heat
- Hickory and Apple
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Barbecue sauces have come a long way in their evolution, and apple bourbon barbecue sauce has become a crowd-pleaser both in restaurants and at home. This sweet and tangy sauce adds flavor to grilled or baked meats, especially pork ribs and chicken.
What is Apple Bourbon Barbecue Sauce?
Apple bourbon barbecue sauce is an American condiment used as a marinade or a dip for meats, vegetables, and sandwiches. It is made by blending apple juice, bourbon whiskey, ketchup, and spices.Ingredients
- 1 cup apple juice
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon whiskey
- 1 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Procedure
- In a saucepan, mix together all the ingredients.
- Place the pan on medium heat.
- Whisk the mixture to dissolve the honey and to prevent the spices from clumping together.
- Bring the sauce to a simmer while whisking constantly.
- Let the sauce simmer for about 10 minutes or until it thickens.
- Remove the sauce from the heat and let it cool to room temperature.
- The apple bourbon barbecue sauce is now ready to serve or store.