Over medium heat in heavy bottom sauce pan, cook onion and garlic in whiskey until tender and translucent, about 10 minutes. Mix in remaining ingredients and stir.
Bring to a boil, then reduce heat to a simmer and cook for 1 hour.
This recipe can be doubled, tripled or quadrupled, if desired, and canned in a water bath for future use.
Video
Notes
Cooking tips for perfect results:
I prefer this sauce as a finishing sauce used during the last phase of your barbecue cooking as opposed to a marinade, but do with it as you will. Just make it!
Because I like my barbecue sauce smooth, I prefer to run the onion and garlic through the food processor. You can dice them by hand, but the food processor makes the process quick and easy.
If you make a large batch of barbecue sauce, you can freeze it or water bath can it for future use. To freeze, I recommend using reusable plastic containers. To water bath can, I've used pint sized jars and have let them boil for 20 minutes.