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Share your recipes July 2016

Food Ventures

Rye Whiskey and Maple Barbecue Sauce

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(Courtesy of The Barbecue Lover’s Big Book of BBQ Sauces)

Makes about 3 cups.

4 tablespoons (1/2 stick) unsalted butter

¼ cup vegetable or sunflower oil

2 cups minced onion

¾ cup rye whiskey

¾ cup pure maple syrup

2/3 cup ketchup

½ cup orange juice

½ cup cider vinegar or white vinegar

2 tablespoons Worcestershire sauce

½ teaspoon kosher salt or coarse sea salt, or more to taste

½ teaspoon freshly ground black pepper


Combine the butter and oil in a medium-size saucepan over medium heat. When the butter melts, add the onion and sauté until golden, about 7 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until thickened and reduced, about 30 minutes. Stir frequently during the last 10 minutes of the cooking time.

Serve the sauce warm or at room temperature on or alongside cuts of pork. Stored in a covered container in the refrigerator, the sauce will keep for several weeks, but warm it before serving again.


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