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This is just…
words just can’t describe how amazing…
Trust me on this one. Make this Bacon BBQ Sauce…
This sauce is sweet, spicy, tangy, zippy, bacon-y, it’s full bodied and robust.
It’s thick and rich and did I mention BACON-Y????
In some upcoming recipes, you’ll see just how I used this sauce… other than eating it straight off the spoon!
Look at these GORGEOUS BBQ Boneless Beef Short Rib Sliders!!! Tell me these don’t scream SHOVE ME IN YOUR FACE RIGHT NOW?!!!
And this!
THIS!!!
Grilled Pizza (either on the bbq or indoors) with Shredded Beef Short Ribs and Bacon BBQ Sauce!
Like literally, I ate an entire one myself!
A word on canning
Do NOT use a water bath method on this. Per the National Center for Home Food Preservation, all meats must be pressure canned however they do not condone canning cured meats. Others have done it and I as well however with this recipe. I would advise doing your own research on this and contacting them directly for any updated instructions.
PrintBacon BBQ Sauce
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Category: Sauce
- Method: stove top
- Cuisine: bbq, sauce
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Ingredients
Sauce
- 1/2 lb bacon, chopped into 1” pieces
- 1 medium onion, finely chopped
- 2 tablespoon garlic, minced
- 4 plum tomatoes, chopped
- 1/3 cup whiskey (Jack) or beef broth
- 4 tablespoon Worcestershire sauce
- 2 cups ketchup
- 1/3 cup apple cider vinegar
- 3 tablespoon dark brown sugar
- 1 teaspoon espresso powder or 1/2 cup strong coffee
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 2 tablespoon Spice Rub *See Note
Spice Rub
- 2 tablespoon sea salt
- 1 tablespoon celery salt
- 1 tablespoon smoked paprika
- 2 teaspoon ground cumin
- 2 teaspoon garlic powder
- 1 tablespoon fresh black pepper
- 1 teaspoon ground cayenne pepper
- 2 teaspoon mustard powder
- 4 tablespoon dark brown sugar
Instructions
Make the Spice Rub
- Add the spice rub ingredients to a bowl and whisk to combine. Cover tightly and set aside.
- You will have extra so store in an air-tight container.
Make the Bacon BBQ Sauce
- Heat a large Dutch oven or heavy-bottom pot over medium heat, and add the bacon. Cook, stirring, until the bacon is browned and crispy. Remove from the pan and set aside. Remove all but 1 tablespoon of bacon grease from the pot and discard.
- To the pan, add the onion, garlic, tomatoes, and 2 tablespoon spice rub mix. Stir and continue cooking, stirring occasionally, for 8 minutes or until the onion begins to soften.
- Add remaining sauce ingredients (whiskey/broth, Worcestershire, ketchup, apple cider vinegar, dark brown sugar, espresso powder, honey and maple syrup) and bring to a low simmer. Add the cooked bacon; stir. Cover and cook, stirring occasionally, for 30 minutes.
- Remove from the stove and allow to cool if leaving chunky. If you want it smooth, use an immersion blender to smooth. Transfer to a covered container (I prefer glass) and store it in the fridge.
Notes
The Spice Rub recipe makes more than what is called for in this recipe. I would recommend making a batch of it, measuring out what you need for the recipe, and then putting the rest in a jar with a lid for later.
Crystal Stanfield says
What can I use in place of the whiskey? I know it cooks out any alcohol but I don’t want to invest in that.
TKWAdmin says
Actually Crystal, alcohol does not burn off completely when cooking or baking with it. There still are remnants of the alcohol left behind. Since it only calls for a small amount either you can buy the little ‘airline’ size bottles at the liquor store or use vanilla and maple extract in it’s place. It’s not a one-for-one ratio. Just go with a tsp of each with perhaps a little heavier on the maple.
Best Kitchen Wishes!
Erin says
How long does this sauce stay good? Want to add it to my brother’s bacon basket for Christmas.
TKWAdmin says
Per http://whatscookingamerica.net/Information/FreezerChart.htm it says 6 months opened however due to it having meat in it I would opt for a month. HOWEVER if you have a pressure canner you can make a huge batch of this and can it properly and it’ll last at least a year on the shelf.
Love the idea of a bacon basket!!!
Best Kitchen Wishes!
JZ says
Has anyone tried this on chicken wings?
thanks
Joe says
I actually have and it’s killer! We deep fried the wings then basted the wings with this sauce and broiled them just for a few minutes to get the sauce all sticky on it. Then I served it with extra sauce on the side.
Definitely rocks on wings!
Weezercooks says
Is there a recipe somewhere for the spice rub? 🙂
TKWAdmin says
It’s in the recipe. The formatting got messed up when I fixed an Apple iPad bug. I’ll fix it tonight. Sorry
TKWAdmin says
Formatting all fixed and it’s listed in the recipe 🙂
Best Kitchen Wishes!
Dannie says
Thanks! I have decided that this year I *will unpack my pressure canner and use it, so this will be the one rrcipe to start with! LOL Any idea how long this would need to process?
TKWAdmin says
Dannie,
One thing I’m not that well versed with is pressure canning. I do know you’ll probably have to add a trace of citric acid as well. My advice would be to contact one of the more well known canning jars company and ask them. Even though this is for meat pasta sauce the same principles would apply (I would think).
http://nchfp.uga.edu/how/can_03/spaghetti_sauce_meat.html
Let me know how it turns out and please share your success with pressure canning. I’d love to share that with the rest of the TKW Family!
Best Kitchen Wishes!
Dannie says
Have you (or anyone) ever canned this using a water bath? It would make an amazing Christmas gift, along with the rub! Thanks for the recipes.
TKWAdmin says
Hi Dannie!
You cannot use the water bath method on this as it contains meat. You’ll have to use a pressure canner with this.
Canners nowadays aren’t that expensive. This jarred makes amazing gifts!
Best Kitchen Wishes!