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Barbecue Sauce

5 from 5 votes


  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup Yellow Onion, chopped fine
  • 1 cup Leeks, cut into small chunks
  • 1 cup Celery, cut into small chunks
  • 1 Green Pepper, diced very fine
  • 1 Red Pepper, diced very fine
  • 5 to 8 whole cloves Garlic, depending on the size
  • ½ cup Dark Brown Sugar
  • ¼ cup Maple Balsamic Vinegar or any good balsamic
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon Dried Mustard
  • 2 tablespoons Chipotle Chilies in adobo sauce
  • 2 cups Tomatoes, chopped
  • 2 cups Ketchup
  • 2 Habanero's, or any hot chili pepper of your choice chili peppers, seeded and diced
  • 2 to 3 cups Beef Stock
  • ¼ teaspoon Liquid Smoke
  • Maple-flavored Bourbon whiskey we use Cooper’s Mark, TO YOUR LIKING I put just enough to be able to taste in the background


  • In a heavy-duty saucepan heat the olive oil.  Add the chopped onions and sweat them for 5 minutes until a golden brown.  Add the leeks, celery and all the peppers and sweat for 2 minutes.  Add the garlic and when fragrant add all the remaining ingredients. Except.
  • Let reduce on medium to low heat for 45 to 60 minutes. And add the liquid smoke and the Bourbon.
  • Blend in a blender or use an immersion blender and puree to a very fine texture.  
  • For extra-smooth texture, strain through a fine sieve.  At the end you can always add a little butter to make smoother and silkier sauce.


For the Garlic Olive Oil - click here
For the Maple Balsamic Vinegar - click here
For the Chipotle Chilies in adobo sauce - click here
For the Beef Stock Recipe - click here
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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