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Though I try to vary ingredients when making barbecue sauce, two standards that I often include are bourbon and maple syrup - put them together and you have an outstanding sauce for most any meat including ribs, chicken, and beef. This sweet, savory, and spicy recipe can be made up to a week in advance to allow the flavors to blend, however it still tastes great even if you throw it together at the last minute.
Full recipe and instructions can be found after the jump.
