Virgil Kaine Ginger Bourbon BBQ Sauce
This Asian-inspired BBQ sauce featuring VK’s Ginger Infused Bourbon has quite a kick! Adjust the amount of cayenne pepper/hot sauce that you use if you cannot tolerate a little spice. This sauce is great on all grilled and smoked meats and is particularly good to toss in pulled pork or pulled chicken.
- 4 tbsp. fresh Ginger root, minced
- 4 tbsp. Butter
- 1 c. Virgil Kaine Ginger Infused Bourbon
- 1 c. Light Brown Sugar
- 1 1/3 c. Ketchup
- 1 1/3 c. White Vinegar
- 1 c. Frank’s Red Hot Sauce
- 2 tbsp. ground Cayenne Pepper
- 2 tsp. Garlic Powder
- 1 tsp Sesame Oil
In a saucepan over medium heat, melt 4 tbsp. of butter and add the minced ginger root, sauté for about 3 minutes, or until the ginger becomes fragrant. Add 1 cup of VK Ginger Infused Bourbon to the saucepan along with the Light Brown Sugar, and whisk until well blended. Next whisk in the Ketchup, once blended, you can add the remaining ingredients, mixing thoroughly. Turn the heat up to medium-high, allowing the sauce to come to a gentle boil. Once the sauce has begun to boil, stir the sauce to prevent sticking, then turn the heat to low, allowing the sauce to simmer, uncovered. The thickness of the sauce will be determined by how long you allow it to simmer. For a thinner sauce, good for pulled meats, simmer for approximately 30-45 minutes, stirring occasionally to prevent the sugars from burning. For a thicker sauce, good for grilled meats and general dipping, simmer for 60-75 minutes, stirring occasionally to prevent the sugars from burning. Remember as the sauce cools, it will thicken slightly. Store the sauce in the refrigerator in well sealed Mason jars. The sauce is good for approximately 3 months from opening and should remain refrigerated.