Still House Barbecue Sauce

The best homemade barbecue sauce we’ve tried – so far.  This recipe comes from Steven Raichlen’s Barbecue Bible, and it works well with both ribs and chicken.  It’s not a thick sauce, but rather liquid, so we’ve had our best success using it as a finishing sauce in the final minutes of grilling, or just by warming the sauce and then mopping it onto the meat after it comes off the grill.  Either way, it has a hot, smoky kick and it’s been very popular with our barbecue guests!


  • 1 cup Jack Daniel’s Tennessee whiskey
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1 cup (packed) dark brown sugar
  • 1/2 cup onion, very finely minced
  • 2 tbsp Worcestershire sauce
  • 1-1/2 tbsp Tabasco sauce
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp liquid smoke


Combine all the ingredients in a large, heavy, nonreactive saucepan and bring to a boil over high heat.  Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 minutes, stirring from time to time with a wooden spoon.  Use right away or transfer to jars, cover, cool to room temperature, and refrigerate.  The sauce will keep for several months.

Makes about 4 cups.


3 Responses to Still House Barbecue Sauce

  1. sister2u says:

    Any sauce that includes JD has GOT to be good! I will have to try this one. Since I don’t own a grill, I like the idea of being able to add it to chicken and being able to use it as a sauce, since I often use frozen chicken and bake it. I know, try not to gag (frozen chicken?). It’s a matter of convenience.

  2. Pingback: Firecracker Pork Ribs « Savory Thoughts

  3. Nate says:

    Frozen chicken is great! There’s no sin in convenience, that’s my (savory) thought. We’ve had very good results baking it, although I prefer thawing, pounding to a uniform thickness, and the sauteing in extra virgin olive oil in a pan until you get that lovely brown carmelization. Mmm, I’m not even hungry and my mouth is beginning to water!

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