From Chef Antonio Prontelli


Recipe Yields: 24 oz.

A note from chef Prontelli:

I love this sauce because it's so versatile. You can use it on ribs, chicken, pulled pork  and even salmon. I make it at home in small batches and keep it in my refrigerator all summer long so that I'm ready whenever the desire for grilling strikes. I recommend Bulleit to give the sauce depth, but any quality bourbon will do.


  • 6 oz. ketchup
  • 2 oz. tomato paste
  • 1 oz. brown mustard
  • 1 oz. molasses
  • 4 oz. Bulleit bourbon
  • 4 oz. light brown sugar
  • 2 oz. Worcestershire sauce
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 10 garlic cloves, smashed
  • 1 medium Spanish onion, roughly chopped
  • 2 bay leaves, in a sachet
  • 1 tablespoon dried thyme, in a sachet
  • 1 tablespoon dried oregano, in a sachet
  • 6 oz. sweet chili sauce
  • Water (as necessary)


  1. Combine all ingredients in a heavy stainless steel pot and simmer for 3 hours, stirring frequently.
  2. Remove sachets from sauce and cool.
  3. Place in blender and purée until smooth.