This easy-to-make Rye Barbecue Sauce is packed with tangy BBQ flavour, and goes well with just about any meat. The addition of sriracha adds a nice bit of heat, but if you’re not up for it, just omit the spicy sauce. Featured in our October 2014 edition of the Hot Line. Our world-renowned monthly newsletter. If you aren't subscribed yet, you are definitely missing out. After you make this sauce, go sign up. Better yet, do it now before your fingers get all sticky. Yeah, that's right. We know you'll be taste testing it along the way.  

Makes about 1 ½ - cups
   

INGREDIENTS:

½ cup Rye Whiskey
1 cup ketchup
¼ cup tomato paste
¼ cup apple cider
vinegar 2 tablespoons
molasses 1 teaspoon
yellow mustard ½ teaspoon (or more, to taste)
Sriracha or other hot sauce
1/3 cup packed brown sugar
3 cloves garlic, finely grated
½ teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper  

INSTRUCTIONS:


Step 1: Assemble your ingredients. Avoid drinking the rye. It is not there for you, it is there for the sauce. Show some resolve for once.

Step 2: Pour the rye into a medium saucepan over high heat.


Step 3: As soon as the rye stars turning golden in colour and steaming just a bit, add the ketchup, tomato paste, molasses, vinegar, mustard, and hot sauce, if using. Whisk until smooth.


Step 4: Add the sugar, and stir continuously until the sugar has dissolved. Whisk in the grated garlic, paprika, and salt and pepper.


Step 5: When the mixture comes to a boil, reduce heat to medium-low, and let it simmer for about 15-20 minutes, stirring often. Season with salt and pepper, to taste, and then let it cool and transfer to a jar for storage (the sauce will keep for a few weeks in the fridge).


Step 6: Put that sauce on your food. On your steak, on your chicken, on your pork… just put it on your food, and then eat it. Cue Homer drool.