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This barbecue sauce is not traditional or regional (no North Carolina, Kansas City, Memphis, or Texas sauce here); it’s my personal interpretation on what a really tasty barbecue sauce should be. Smoky, spicy, a little vinegary, and a little fruity. Bourbon adds extra smokiness and bite, while playing alongside the tart and sweet flavors of pomegranate molasses. This barbecue sauce is simple to make, and I love having it around to mix into beans, top scrambled eggs, and coat chicken or pork (especially the amazing (and easy) slow cooker pulled pork I’ll be posting the recipe for on Wednesday). This recipe can also be easily adjusted to your taste; feel free to play around with ingredient quantities to arrive on your personal favorite barbecue sauce.<\/span><\/p>\n Ingredients:<\/p>\n *Or, you know, if you want to use bacon fat, I won’t judge. Method: <\/span><\/div>\n<\/div>
\nPomegranate Bourbon Barbecue Sauce<\/span><\/strong>
\nYield: about 4 cups<\/span><\/p>\n\n
\n**Adjust to your spice preference. I used 3 and it was very spicy (and I have quite a high spice tolerance). If you’re really sensitive to spice, omit the peppers altogether; the adobo sauce will still give it a bit of a kick.<\/p>\n
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