Bourbon Barbecue Baste |
| Name: |
James Baker |
| Base: |
March ARB, California |
| Recipe: |
Bourbon Barbecue Baste
3 Tbl butter or margarine
1 Tbl olive oil (I use extra virgin oil)
2 Tbl minced onion
2 Cl garlic (large cloves) minced or pressed
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
½ cup bourbon whiskey (the spirit of the corn brings a blessing to the wedding of the other ingredients)
¼ cup brown sugar - (firmly packed ¼ cup)
1 Tbl Worcestershire sauce
1 Tbl soy sauce
¼ tsp each of - dry basil leaves, dry oregano leaves, and dry sage leaves
6 to 8 drops of hot sauce (I prefer Tabasco sauce)
Pork spareribs, beef ribs, or broiler/fryer chicken halves
Melt 1 tablespoon butter with oil in a 3 to 4 quart pan over medium heat. Add onion and garlic and stir often until onion is limp, about 10 minutes. Mix in tomato sauce, tomato paste, bourbon whiskey, brown sugar, Worcestershire sauce, soy sauce, basil, oregano, sage, and hot pepper sauce seasonings. Simmer, uncovered, for 10 to 15 minutes to blend flavors. Stir in the remaining 2 tablespoons of butter. Makes about 2 cups sauce, enough for 5 pounds spareribs, 8 pounds beef ribs, or 9 to 10 pounds chicken. Use generously to baste in the oven or cook on a grill. Covered and refrigerated, this basting sauce will keep for up to 2 weeks.
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