Earlier this week — in preparation for the Fourth of July — we brought you a recipe for ribs that used a little Captain Morgan’s Spiced Black Rum. In keeping with the spirits, we’ve got another for you in case there are grill plans in your Independence Day celebration. Here we give you the Sweet Swine O’Mine No. 12 Sauce with a hat tip to the fine folks at George Dickel.
This particular recipe uses the following:
2 cups Prepared or Store-bought BBQ sauce
2 TBS. Yellow mustard
1/4 cup Maple syrup
1/4 cup George Dickel No.12 Whisky
1/4 tsp. Ancho Chile Powder (or other mild-medium chile powder)
Directions: Combine ingredients in a pot at medium heat. Simmer uncovered (don’t boil) for about 15-20 minutes to cook the alcohol out of the whisky, stirring occasionally. Will work as a great glaze and table sauce for all of your BBQ needs.
If you are looking for more heat add 1/2 tsp. of black pepper and 1/4 tsp. of red pepper.
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