Moonshine BBQ Sauce
Moonshine BBQ sauce has a rich Southern character built around tomato, vinegar, molasses, mustard, and warm spices. The taste starts sweet, followed by a bright tang from apple cider vinegar and a gentle smoky note from paprika.
Equipment
- Medium heavy-bottom saucepan
- Measuring cups
- Measuring spoons
- Whisk
- Silicone spatula
- Small ladle
- Clean glass jar or storage container
Ingredients
- 1½ cups ketchup
- ⅓ cup apple cider vinegar
- ¼ cup packed brown sugar
- 3 tablespoons molasses
- 2 tablespoons moonshine or un-aged corn whiskey
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon unsalted butter
Instructions
Step 1
- Add ketchup, apple cider vinegar, brown sugar, molasses, yellow mustard, and Worcestershire sauce to a medium saucepan. Whisk until the mixture looks evenly blended.
Step 2
- Stir in smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne. Mix thoroughly so the spices distribute through the tomato base.
Step 3
- Pour in the moonshine and stir gently. Keep the pan uncovered so the liquid can reduce during cooking.
Step 4
- Place the saucepan over low heat. Let the sauce simmer for about 25–30 minutes, stirring every few minutes to prevent sticking. Add the butter during the final few minutes and stir until melted. The finished sauce should coat the back of a spoon.
Step 5
- Remove the pan from the heat and let the barbecue sauce cool. Taste after cooling slightly and adjust salt, vinegar, sweetness, or heat if needed. Transfer it to a clean container and refrigerate.