Maple Barbecue Sauce

Maple Barbecue Sauce

1 Review
From: EatingWell Magazine, Fall 2004

A splash of Southern Comfort gives a kick to this easy sauce. Chef Doug Mack's recipe is also great with chicken or pork.

Ingredients 20 servings

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  • 2 teaspoons canola oil
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • ¾ cup reduced-sodium ketchup (see Ingredient Note)
  • ¼ cup maple syrup
  • ¾ cup cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ cup Southern Comfort liqueur or apple juice
  • 1½ teaspoons hot sauce, such as Tabasco
  • 1 tablespoon Worcestershire sauce or reduced-sodium soy sauce


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  1. Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic, ketchup, vinegar, Southern Comfort (or apple juice), maple syrup, mustard, Worcestershire sauce (or soy sauce) and hot sauce and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Let cool for about 10 minutes. Transfer to a food processor or blender and puree until smooth. (Use caution when blending hot liquids.)
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
  • Ingredient Note: We recommend using reduced-sodium ketchup whenever possible. Look for it in your supermarket.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 44 calories; 0 g fat(0 g sat); 0 g fiber; 6 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 5 g sugars; 5 g added sugars; 55 IU vitamin A; 1 mg vitamin C; 9 mg calcium; 0 mg iron; 31 mg sodium; 60 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 1

May 28, 2010
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By: EatingWell User
A real nice variation on the classic BBQ sauce. Wasn't sure how this would turn out, but it's awesome. Unless you're avoiding alcohol (and most alcohol cooks off anyways, leaving just the taste), try it with the Southern Comfort rather than the alternative apple juice. The Southern Comfort gives it that certain something, that "je ne sais quoi."
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