BBQ Sauce#2 - Rum Sweet Heat


We have continually tweaked this recipe for years and thought it's time to share. It's the family's goto when ribs are on the menu :eek:


Yield: 2 1/2 cups

1/2 cup Myer's Dark Rum, - do not use spiced rum
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup molasses, dark/full kind
2 tablespoons A1 Steak Sauce
- - -
3/4 cup brown sugar
1/4 tsp garlic powder, or 2 cloves diced fine
1 1/2 tsp onion powder, or 1 med onion diced
1/4-1/2 tsp cumin ground
1 tsp ground dry mustard
- - -
ground black pepper to taste, optional


1. Add all ingredients to a saucepan over low heat. Stir until solids are dissolved.

2. Bring it to a rapid simmer then lower heat to just barely simmering for the next 30 minutes, stirring occasionally to ensure no sugars will stick and begin to burn on the bottom.

3. Let cool. If you are going to store in refrigerator for a period, use only powders vs diced.


The heat comes from the dry mustard and for many is enough.
If you want more then experiment by adding ground black pepper.

1 small onion = 1/3 cup chopped = 1 tsp powder
1 clove garlic = 1/8 tsp powder = 1 tsp minced


New member
That reads like it should be fantastic. I am tempted to make it but, substitute Bourbon for the Rum. Think I would be making a mistake?


Substituting Bourbon should be ok. I do have a Bourbon Orange sauce:

BBQ Sauce #3 - Bourbon Orange

Recipe By: Matt

Yield: 3 cups


3 tablespoons olive oil - skip if using powders
- - -
1 1/2 tsp onion powder, or 1 med onion diced
1/2 tsp garlic powder, or 4 cloves diced fine
- - -
1/2 cup Maker's Mark Bourbon
2/3 cup Triple sec
1/4 - 1/3 cup orange juice (we prefer no pulp)
2/3 cup ketchup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1/4 cup brown sugar
3/4 tsp ground coriander, < don't leave out
1/2-1 tsp coarse ground black pepper, to taste for heat
1/2 tsp salt


1. If using fresh onions: Sauté onions in olive oil over medium heat for 3-5 minutes until translucent & slightly brown. Then add the garlic and cook for 1 more minute. Reset heat to low, add bourbon and deglaze the browned bits from pan bottom.

2. Add all the ingredients and bring to a simmer cooking for 30 to 45 minutes. Let sit to cool.

3. Sauce can be put in an airtight container and stored in the refrigerator. If fresh onion and garlic used, should only keep it for a week.
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