JACK DANIEL’S BARBECUE SAUCE

Smoky and sweet, Jack Daniel’s strikes just the right notes to balance the flavors of this Memphis-style red sauce. Serve it with pulled pork, grilled chicken, pork ribs, or beef brisket. It’s so mouthwatering, it makes any barbecue dish that much better.

MAKES: ABOUT 4 Cups

INGREDIENTS:

• 2 tablespoons canola oil
• 1 large sweet onion, such as Vidalia, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon chili powder
• 1 teaspoon sweet paprika
• One 18-ounce can tomato sauce
• 1 ½ cups ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon soy sauce
• ½ cup firmly packed light brown sugar
• ½ cup Jack Daniel’s whiskey

INSTRUCTIONS:

1. In the pressure cooker, heat the oil over medium-high heat.
2. Add the onion, garlic, chili powder, and paprika and sauté until the onion begins to soften, about 2 minutes.
3. Add the tomato sauce, ketchup, Worcestershire sauce, soy sauce, sugar, and whiskey, stirring to combine the ingredients.
4. Lock the lid in place and cook at high pressure for 5 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. If not using immediately, cool the sauce completely and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.