The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 8, 2009
turned out soooo tangy and savory, it is now my staple for BBQ sauce, NEVER buying sauce again. Easy to tweek recipe for your taste. I preferred mine with Jim Beam and Hickory Smoke flavor. Powers and Mesquite turned out equally as good!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 29, 2009
My whole family loves this and prefers it to all other store bought bbq sauce! Fantastic! Thank you!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 22, 2009
followed recipe exactly, kept in frig 2 days before using. We didn't care for the flavor, prefer store bought sauce over this one...still looking for the perfect sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 18, 2009
Best sauce recipe I've found yet!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 17, 2009
Exceptional and I haven't even let the flavors blend yet. This is very good and well worth the effort to make. I can't wait to share it with friends.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 20, 2009
Wow-this is amazing! I don't like sweet BBQ sauce so I only used 1/4 the amount of brown sugar, more or less to take the tangy edge off. Our house smelled wonderful, and our guests were very pleased (as were we)!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 13, 2009
Perfect the way it is. I put in food processor to smooth it out because I don't like pieces of onion. I canned this so I would have it on hand. (hot water bath for 25 minutes).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 31, 2009
If i could would give it a 4.5!!! a great recipe and really lives up to the hype. I was first apprehensive after simmering the onions in used a mixture of JD and jim bean as i didnt have enough. I doubled the recipe and used only 75% the designateed amount of whisky. After i made it, it was way too tangy but after a day the flavours definately blended together. This is defo a put it in the fridge and wait sauce, as it get better and better as the days go by, bt defo need to add abit more sugar nxt time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 22, 2009
I'll admit I'm not the biggest fan of barbeque sauce. It is usually too sweet and not hot enough for me. However, I was making pulled pork for a party and I needed a barbeque sauce to serve with it. This sauce went perfectly with it. It was spicy and tart without the sweetness being overpowering. I didn't have liquid smoke so I added some cumin to it to try to recreate a little of that smoky flavor. I will definitely use on a regular basis from now on.
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Cooking Level: Expert

Home Town: Summerland, British Columbia, Canada
Living In: Taegu, Taegu-Gwangyoksi, South Korea

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 7, 2009
KILLER SAUCE!!! One of the things on my "to do" list before I die is to master bbq ribs. With this recipe, I have finally done that! Wow! I used pork country style ribs. First I placed them in a shallow roasting pan, seasoned them with salt, pepper, garlic powder and onion powder and then put them in a 400 degree oven for 30 minutes--turning them once half way through. Then I poured the whole batch of sauce over them and refridgerated them overnight. Today I put them in the slow cooker on low for about 7 hours. The meat was falling off the bone. I put them back in the shallow roasting pan and broiled them on 425 degrees for about 15 minutes to carmelize them. My husband told me they were the best ribs he has ever eaten and I agree with him! Thank you for submitting this wonderful recipe! :)
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Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 27, 2009
I made this as written but only used half of the liquid smoke. It DEFINATELY improves with time in the fridge so make this at least two days in advance from when you want to use it. I didnt like the taste of it when I made it but two days later it tasted good. If I make it again, I will probably double it.
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Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA
Living In: Yorktown, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 23, 2009
This was really good - my husband loved it. I didn't use liquid smoke, because I don't care for it and we didn't miss it a bit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 21, 2009
Good BBQ sauce. Longer it sat the better it tasted!
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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 15, 2009
Great recipe! I made this sauce and "Big Al's K.C. Bar-B-Q Sauce" from this site because both recipes received great reviews. We definitely preferred this sauce. I followed other reviewers suggestion and left the onion in large wedges so that it was easier to strain. The only other thing I changed was to simmer it for about 45 minutes because we like our BBQ sauce thick. My husband said this was better than any bottled sauce we've tried and we have tried MANY!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 12, 2009
I just made this recipe (the first time ever making bbq sauce) and it is pretty good. It has a zesty flavor to it. I did make a couple of changes only because I didn't have everything it called for. I used white wine vinegar instead of cider vinegar, regular JD whiskey, and no liquid smoke. I added diced peaches to it for a recipe I have and it is really tasty. It tastes so familiar but neither hubby nor I can figure it out, either way- its good! Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 10, 2009
Awesome barbecue sauce! We cut the black pepper and hot pepper sauce down to 1/4 tsp. each but otherwise followed the recipe exactly. A keeper!
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Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA
Living In: Macungie, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 5, 2009
Sweet, savory sauce that you can modify--used half the sugar, yet still too sweet for me. I will stick to my other sauces from this site.
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Cooking Level: Expert

Living In: San Mateo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 5, 2009
This has to be the best BBQ sauce i've ever tryed.This was a big hit at the 4th of july party.Thanks for shareing it AAAAA+
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 29, 2009
The only reason I would buy a bottled bbq sauce after tasting this would be if I lost all sense of taste. It is lick your fingers good. I did not make any changes to the recipe. I strained out the garlic and onion and let it sit in my frig for about 2 days. My boys 7 and 4 1/2 kept sticking their fingers in the bowl to taste it. I grilled 4 boneless skinless chicken breasts and generously covered them with the sauce and had enough for atleast 4-6 more. I know bbq sauce in a bottle is more convenient but this sauce is worth planning ahead for. The only change I may make will be to decrease the liquid smoke a little. This is my sauce from now on!
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Cooking Level: Expert

Home Town: Dover, Ohio, USA
Living In: Uhrichsville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 29, 2009
definately made the house smell of the great aroma! very easy to make with a distinct flavor. thanks!
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