Galliano Barbeque Sauce - Mary Hudgins - Holly

A barbecue sauce with a secret weapon: Galliano, the golden Italian liqueur with vanilla and anise notes that gives this sauce a warm, herbal sweetness you won’t find in any bottle off the shelf. Mixed with ketchup, chili sauce, dark brown sugar, Worcestershire, and lemon juice, it becomes something truly original.

The Galliano doesn’t taste boozy after heating. The alcohol cooks off and leaves behind a subtle vanilla-anise warmth that rounds out the tangy, sweet, savory base. It’s the kind of flavor people can’t quite identify but keep going back for.

This makes about 4 cups, so you’ll have plenty. Brush it on chicken, ribs, burgers, hot dogs, or even fish sticks. It plays well with almost any grilled or roasted protein.

Pro Tips

• Heat everything together gently and let it simmer for a few minutes so the flavors meld. Don’t boil hard or the sugars can scorch.
• Make this a day ahead if you can. Like most barbecue sauces, it improves overnight as the flavors marry.
• Use dark brown sugar, not light. The deeper molasses content pairs better with the Galliano’s herbal notes.
• Store leftovers in a sealed jar in the fridge. It keeps well for up to two weeks.

Variations

• Swap Galliano for Sambuca or anisette if that’s what you have on hand. The anise flavor will be more forward but still delicious.
• Add a teaspoon of smoked paprika for a smokier BBQ sauce that works especially well on ribs.
• Stir in a minced chipotle pepper in adobo for a smoky-spicy version.