SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/fermented-fig-bourbon-barbecue-sauce
Printed September 3, 2026
Printed September 3, 2026
Fermented & Funky
Fermented Fig & Bourbon Barbecue Sauce
Figs ferment into jammy, funky sweetness before meeting bourbon and smoke in this sauce that'll make you question every bottled BBQ sauce you've ever bought.
Ingredients
- 2 cups fresh figs, quartered
- 1 tablespoon sea salt
- 1 cup ketchup
- 1/2 cup bourbon
- 1/3 cup apple cider vinegar
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke
- 4 cloves garlic, minced
- 1 teaspoon black pepper
Preparation
Fresh figs are a fleeting Southern treasure, and fermentation captures their essence while adding funky depth. This barbecue sauce is proof that not all good things come from a slow simmer—sometimes they need to bubble first.
The Process
- Mix quartered figs with salt in a clean jar.
- Mash slightly to release juices.
- Cover and let ferment at room temperature for 3-4 days, stirring daily.
- The figs will bubble and develop a pleasantly funky aroma.
- Transfer fermented figs and any liquid to a saucepan.
- Add ketchup, bourbon, vinegar, molasses, Worcestershire, paprika, liquid smoke, garlic, and pepper.
- Simmer over medium-low heat for 20-25 minutes, stirring occasionally.
- Blend until smooth with an immersion blender or in a regular blender.
- Adjust seasoning with more vinegar or salt as needed.
- Bottle and refrigerate for up to 2 months.
The fermented figs create a complex sweetness that bourbon amplifies. Use it on ribs, pulled pork, or grilled chicken. Fair warning: you may never go back to store-bought.
