Painmaker® BBQ Sauce

Painmaker BBQ Sauce, a whiskey barbecue sauce for grill and smoker

Painmaker BBQ Sauce is the whiskey-refined barbecue sauce for everyone who knows that a good BBQ sauce is more than sweet tomato ketchup with smoke powder. Ripe tomato meets real whiskey, a fine smoky note and a spice blend that delivers strong depth instead of flat sweetness. Vegan and without artificial flavours. Exactly the sauce that crowns spareribs from the smoker or a pulled pork.

How to use

A marinade and glaze for spareribs, pulled pork, pulled beef, brisket, poultry and steak. A classic with burgers, fries, wedges, hot dogs and wraps. Also for refining bean stews, chili con carne and grilled vegetables. Straight from the bottle as a dip, reduced to a glaze in the pan, or brushed on repeatedly while smoking.

Important: Painmaker contains whiskey and gives off a light alcohol vapour when heated. When cooked in, the alcohol cooks off and the aroma remains. Keep refrigerated after opening.

Recipe: spareribs with a Painmaker glaze

The classic from the smoker or the oven – with this sauce they taste like they came from an American BBQ joint.

Ingredients for 4:

• 2 kg spareribs (pork)
• 3 tbsp BBQ Pork (rub)
• 1 jar Painmaker BBQ Sauce
• 2 tbsp apple juice, 2 tbsp honey or maple syrup
• fine Luisenhaller deep-rock salt

Method: Rub the spareribs generously with BBQ Pork rub and let them rest in the fridge for at least two hours. Cook slowly in the oven at 130 degrees for three hours, wrapped in foil with apple juice. In the last 30 minutes open the foil, brush generously with Painmaker BBQ Sauce and re-glaze every 10 minutes. Finish with honey in the last step for the caramel layer. Rest for 5 minutes before serving.

Why Painmaker? Industrial BBQ sauces taste of sugar and liquid smoke. Painmaker brings real whiskey and a fine smoky note, plus a spice blend with depth. The repeated glazing in the last 30 minutes builds the typical BBQ lacquer layer that sets a restaurant sparerib apart.

At a glance

• A whiskey barbecue sauce with a fine smoky note
• Vegan, without artificial flavours and flavour enhancers
• The Painmaker® brand product in workshop quality
• Versatile for grill, smoker, pan and burgers

Goes well with

Classic companions to Painmaker BBQ Sauce are our BBQ rubs BBQ Beef for steak and brisket, BBQ Chicken for poultry and BBQ Pork for spareribs and pulled pork. For table seasoning our Steak Pepper Gewürzamt fits, for fries Dutch chip seasoning. To boost the smoky note even more, combine with our Grillstone Liquid Smoke.

Frequently Asked Questions

What can I use Painmaker BBQ Sauce for?
As a marinade and glaze for spareribs, pulled pork, brisket, poultry and steak. Also straight as a dip for burgers, fries, wedges, hot dogs and wraps. In bean stews and chili con carne for seasoning depth.

When do I apply the sauce?
While smoking and grilling only in the last 20 to 30 minutes, otherwise the sugars in the sauce burn. The same when cooking in the oven. Brush on thinly several times rather than thickly once, so the typical BBQ lacquer layer forms.

Is Painmaker vegan?
Yes, all ingredients are plant-based. Painmaker contains neither animal components nor yeast extract or other additives.

How much alcohol does the sauce contain?
Only traces. When cooked in, the alcohol cooks off completely and the whiskey aroma remains. Straight from the bottle the alcohol content is also very low and only a flavour component.