FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES
We used to whip up a sauce similar to this with bourbon. However, with the wide availability of rye as a spirit, we’ve switched over in recent years. We prefer the spicier, fruitier taste of the rye to the smoother, sweeter bourbon profile. The sauce is such a personal favorite that you might find us drinking it and forgetting all about the hog.
Rye Whiskey and Maple Barbecue Sauce is a rich and flavorful sauce that combines the sweetness of pure maple syrup with the distinct taste of rye whiskey. This sauce is a delightful accompaniment to grilled or smoked pork, adding a touch of complexity and depth to the dish. The combination of ingredients, including ketchup, orange juice, cider vinegar, and Worcestershire sauce, creates a balanced and tangy profile, complementing the sweetness of the maple syrup.
One of the key highlights of this barbecue sauce is the sautéed onions, which add a savory depth of flavor and a pleasing texture to the sauce. The process of simmering the sauce over low heat allows the flavors to meld together, resulting in a luscious, thickened sauce that clings beautifully to the meat.
The distinct taste of rye whiskey adds a unique twist to this barbecue sauce, bringing a warm and smoky note that perfectly complements the grilled or smoked pork. The sauce can be brushed on the meat as it cooks or served as a dipping sauce on the side, providing a delectable burst of flavor to each bite.
Whether you’re grilling up ribs, pork chops, or a tenderloin, this Rye Whiskey and Maple Barbecue Sauce is a fantastic way to elevate your barbecue experience. Its versatility also makes it a delightful glaze for other meats and even as a sauce for sandwiches or burgers. With its delightful combination of sweet, savory, and smoky flavors, this barbecue sauce is sure to become a favorite at your next cookout or family gathering.
MAKES: ABOUT 3 CUPS
INGREDIENTS:
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup vegetable or sunflower oil
- 2 cups minced onion
- ¾ cup rye whiskey
- ¾ cup pure maple syrup
- ⅔ cup ketchup
- ½ cup orange juice
- ½ cup cider vinegar or white vinegar
- 2 tablespoons Worcestershire sauce
- ½ teaspoon kosher salt or coarse sea salt, or more to taste
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS:
- In a medium-size saucepan over medium heat, combine the butter and oil. Once the butter melts, add the minced onion and sauté until golden, which should take about 7 minutes.
- To the sautéed onions, add the rye whiskey, pure maple syrup, ketchup, orange juice, cider vinegar, Worcestershire sauce, kosher salt, and freshly ground black pepper.
- Reduce the heat to low and let the mixture simmer, allowing it to thicken and reduce. This process should take around 30 minutes. Be sure to stir the sauce frequently during the last 10 minutes of cooking.
- Once the sauce has reached the desired consistency and flavors have melded, remove it from heat. The sauce can be served warm or at room temperature, making it perfect for use on or alongside cuts of pork.
- If there are any leftovers, store the sauce in a covered container in the refrigerator. It will keep well for several weeks, but make sure to reheat it before serving again to enjoy its full flavors.
