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Johnson's Barbeque Sauce
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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
 

  1. Combine ingredients. Add all ingredients to a medium saucepan and stir to combine.
  2. 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.
  3. 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.