Gluten Free Maple Bourbon BBQ Sauce
Most store-bought BBQ sauces are a minefield of hidden gluten — malt vinegar, soy sauce, mystery "natural flavors" — so making your own is genuinely the safest move. This smoky, sweet, and slightly boozy sauce uses tamari instead of regular soy sauce, which is the key swap that keeps every drop wheat-free without sacrificing any of that deep, savory backbone. Pure maple syrup and a generous pour of bourbon give it a richness that tastes like it's been slow-cooked all day, even though it comes together in under 20 minutes on the stovetop. Smoked paprika, Dijon, and apple cider vinegar layer in complexity, and a pinch of cayenne is there if you want a little heat creeping in at the end. The sauce thickens beautifully as it cools, so it clings to ribs, chicken, or grilled vegetables exactly the way a great BBQ sauce should. One batch makes enough for 8 servings, so it's perfect for a cookout or a week's worth of weeknight dinners straight from the fridge.
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Learn more →Ingredients
8 servings
- 1 cup ketchup
- ¼ cup pure maple syrup
- 3 tbsp bourbon
- 2 tbsp apple cider vinegar
- 2 tbsp tamari
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the ketchup, maple syrup, bourbon, apple cider vinegar, tamari, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne, if using, in a medium saucepan. Whisk until smooth.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until it just begins to bubble at the edges, about 3–4 minutes.
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