Spicy Bourbon-Root Beer BBQ Sauce (Gluten Free)

Ingredients

• 1 cup (227g) root beer
• 1 cup (235g) ketchup
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp freshly squeezed lime juice (or more lemon juice)
• 1/4 cup (57g) good-quality bourbon (optional, replace with potato vodka or water if desired; see note)
• 2 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
• 3 tbsp firmly packed brown sugar (add more if you like a sweeter sauce)
• 1 tbsp molasses (not blackstrap)
• 2 tsp ground chipotle pepper, or to taste
• 1/2-inch chunk of fresh ginger, peeled (leave whole)
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Kosher or sea salt and freshly ground pepper, as needed

Instructions

1. 1

   In a heavy-bottomed 3 to 4 quart (2.84...: In a heavy-bottomed 3 to 4 quart (2.84 L to 3.79 L) saucepan, measure 1-1/2 cups (341g) water. Dip the handle of a long-handled spoon in the water and mark the depth of the water with a piece of masking tape on the handle. You will use this to measure the sauce as it reduces.

2. 2

   Empty the water out of the saucepan and...: Empty the water out of the saucepan and wipe dry. Add all of the sauce ingredients except the salt and pepper and bring to a boil over medium heat, stirring often. It will foam up as it comes to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1-1/2 cups (237 ml), about 15 to 20 minutes. Use the spoon handle you taped to determine when the sauce has reduced to the right level. Discard the piece of ginger. Taste, and add salt and pepper if you think it needs it.

3. 3

   Remove from the heat and cool about 15...: Remove from the heat and cool about 15 minutes. Transfer to a bowl or jar, cover and refrigerate about 30 minutes. Sauce will last, covered, in the refrigerator up to 2 weeks.

4. 4

   For a bolder, spicier, and hotter sauce, add...: For a bolder, spicier, and hotter sauce, add a couple more splashes of Worcestershire and some chipotle powder.