Bourbon Spiked BBQ Sauce {Gluten-Free & Paleo}

Serves 1.5 Pints     adjust servings

Adapted from How To Cook Everything


  • 2 cups plain tomato sauce
  • 1/2 cup [aflink u=""]coconut sugar[/aflink]
  • 1 tbs [aflink u=""]tamari[/aflink] (or [aflink u=""]coconut aminos[/aflink] for paleo)
  • 1/4 cup [aflink u=""]apple cider vinegar[/aflink]
  • 1 garlic clove, crushed
  • 1/2 cup bourbon (I used Bulleit)
  • 1/4 tsp. [aflink u=""]liquid smoke[/aflink]
  • 3 tsp chili powder


  1. Place a medium sized sauce pan over medium heat.
  2. Add in your crushed garlic clove, tomato sauce and coconut sugar. Stir together until your coconut sugar dissolves completely.
  3. Add in your apple cider vinegar, bourbon, liquid smoke, tamari and chili powder. Stir together well. Bring the mixture to a boil and then turn down to a simmer.
  4. Simmer your mixture for at least 15-20 minutes. Your mixture will appear slightly thicker than when you started. It is going to thicken up even further as it cools.
  5. Remove your sauce from heat and allow to cool. Store in an airtight container in your refrigerator. This sauce should stay fresh for about two weeks.
  6. Use it as you would use any other BBQ sauce!


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