Maple bourbon barbecue sauce

Maple bourbon barbecue sauce

The Hang Fire Cookbook

This is one of our favourite, late-night barbecue sauces. The boozy kick and the natural, sappy sweetness from the maple syrup really elevates your barbecue to something wickedly decadent.


Quantity Ingredient
80g diced pancetta
1 small red onion, finely diced
2 medium garlic cloves, finely chopped
100g ketchup
40ml cider vinegar
40g molasses sugar
40ml worcestershire sauce
4 tablespoon your favourite bourbon
100ml canadian maple syrup
1 teaspoon chilli powder
2 teaspoon smoked paprika
1 teaspoon english mustard powder
1 teaspoon sea salt flakes, plus extra to taste
few cracks fresh black pepper, to taste


  1. Put the pancetta in a small saucepan over medium heat and fry, stirring occasionally, for about 8 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl and set aside. Reduce the heat to medium-low, add the onion to the pan, and cook in the pancetta fat for about 3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30–60 seconds until fragrant.
  2. Whisk in the remaining ingredients and season with salt and pepper. Stir in the reserved pancetta and bring the mixture to the boil over medium-high heat. Reduce the heat to low and simmer for about 25 minutes, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it. Season with extra salt and pepper as needed. Blitz in a food processor until smooth. Store in an airtight jar and refrigerate for up to 1 week.
Deep South
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