Mango bourbon BBQ sauce
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Any excuse to eat or create BBQ meat and I am there. Texas BBQ brisket, South Carolina whole hog BBQ or Kansas City pork ribs slowly cooked, then basted with BBQ sauce - I love it all!
Similarly to the meat, I like many different types of BBQ sauce, from the sweet Kansas City sauces to the spicy vinegar sauces of North Carolina and mustard sauces of South Carolina.
My BBQ sauce pulls from many regions, as well as some touches of my own. Some ingredients may be a surprise, but the end result gives a sweet, smoky sauce with lots of heat. As with many sauces that have a high sugar content, use for basting at the end of cooking as the sugars will quickly caramelize.
Mango bourbon BBQ sauce
Servings: Yields about a cup of sauce
Ingredients
1 tbs gochujang
1 tbs BBQ dry rub
1/4 cup ketchup
1/2 cup mango preserves
1/4 cup seasoned rice wine vinegar
1/4 cup brown sugar
1/2 oz bourbon
Instructions
Place all ingredients except the bourbon in a saucepan, and stir until combined.
Bring up to a gentle boil, then turn heat to low and simmer gently for 10 minutes.
Add the bourbon to the sauce, and switch off the heat.
Leave to cool before decanting into storage jars.
