Yield:
3-1/2 cupsIngredients
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 cups ketchup
1/2 cup whiskey, divided
1/4 cup raspberry vinegar
1/4 cup Worcestershire sauce
3 tablespoons molasses
2 tablespoons prepared mustard
2 tablespoons soy sauce
2 tablespoons hot sauce or
1 tablespoon Tabasco
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon liquid smoke (optional)
Instructions
In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and saute until tender, about 5 minutes. Add the ketchup, 1/4 cup of the whiskey, vinegar, Worcestershire sauce, molasses, mustard, soy sauce, hot sauce or Tabasco, black pepper, and cayenne. Mix thoroughly. Cook for 2 hours in the smoker or add the liquid smoke and simmer for 20 minutes over low heat on the stovetop. Stir in the remaining 1/4 cup whiskey. Use as a baste or a finishing and table sauce on pork, beef, and chicken. This sauce also is good in baked beans. It will keep for several weeks in the refrigerator.
