We have tried many commercial barbeque sauces, but they all have too much sugar and many lack flavor. The sponsor of an Instagram group I belong to shared her Texas recipe, too hot for us, but I used her philosophy to develop my own sauce! It’s a great all-around sauce that I use for many dishes, not only barbeque. This is one of the recipes in Bob Johnson’s new cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Basics chapter.

Bob Johnson

Johnson's Barbeque Sauce

Tired of overly sweet commercial barbeque sauces, Bob developed this rich, balanced recipe inspired by a Texas philosophy but tailored to his own taste. A versatile all-around sauce that works beautifully on far more than just barbeque.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12

Course: Sauce

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

15 oz tomato sauce
¼ cup Bourbon
¼ cup apple cider vinegar
½ cup local honey
1 tbsp Worcestershire
1 tsp chili powder
1 tsp cayenne
2 tbsp Dijon mustard
2 tsp dark brown sugar
2 tsp molasses
3 cloves garlic minced
1 shallot minced

Equipment

Medium saucepan
Mason jar for storage

Method

Combine ingredients. Add all ingredients to a medium saucepan and stir to combine.
Cook the sauce. Bring to a boil over medium heat, then reduce heat and simmer uncovered for 8-10 minutes or until reduced by about 20%, stirring occasionally.
Store. Pour into a clean mason jar and store in the refrigerator for up to two weeks.

Notes

Local honey makes a real difference in this sauce, it adds complexity that commercial honey can't match. If you like more heat, increase the cayenne gradually to your taste. This sauce is Bob's secret weapon in the Ham, Egg and Cheese Hoagie, it ties the whole sandwich together perfectly. This recipe appears in the Basics chapter of The Left Over Ranch Cookbook.