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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.
Kurt says
I’m actually making this sauce as I type. I’m hosting a UFC 200 get together tomorrow night. I’ve got a 9 pound Boston Butt brining right now waiting to hit the smoker early tomorrow morning. I’m doing smoked mac and cheese with bacon on it, and smoked beans, yes, with bacon on it. So I figured, why not bacon BBQ sauce too?! Duh.
The Dutch oven thing was a joke. Just google Dutch oven and look for the “stinky” kind. ????????
Sorry, though I will use your sauce on my pies, I’ve perfected my homemade pizza and in my house, using another recipe would be blasphemy. My wife and kids would throw me in the oven if I changed it. But when they’re gone, maybe I’ll make a little personal pie. Shhhh! ????
TKWAdmin says
WTH dude? Why wasn’t I invited to the UFC 200??? LOL Your gatherings sound awesome and delicious! Seriously I think you’re my twin with how you cook!
LOL yeah I know all too well about those dutch ovens. My husband is a 14 year old boy at times LOL
I’m telling you though you NEED to make that bbq pizza. And wait why are you only making one pizza? No no no, you need to make at least 2. 🙂 And you perfected your sauce huh? Do tell… send me a pic of these awesome pies or better yet, post them on our facebook wall or tag me in your instagram pics!
Best Kitchen Wishes!
Kurt says
I’m definitely gonna try this one. That pizza looks amazing!! Although, I don’t think a “Dutch oven” is what I would use (at least not mine). ????
Definitely on my short list.
TKWAdmin says
Hey Kurt,
Thank you 🙂 The pizza recipe on the site too – just search for Short Rib Pizza. It’s a staple in my house. What type of pot would you use for this?
Best Kitchen Wishes!
Robert says
How much sauce does this recipe make?
TKWAdmin says
Hi Robert!
This makes almost 2 pints.
Best Kitchen Wishes!
Lisa says
This is AMAZING!
Thank you so much!
TKWAdmin says
You are most welcome Lisa!
Best Kitchen Wishes!
Lindsay says
Thanks so much for the quick reply. I decided to make the recipe as is and leave it chunkier, it smelled and tasted SO good! My 4 year old came downstairs out of his bed and said “I smell something delicious, is it bacon” Can’t wait for everyone to taste it on the short ribs tonight! I let it cool and stored in the fridge to use today, the layer of fat on top solidified as it cooled, and there seems to be a pretty decent amount of it, I assume from the bacon rendering. Should I skim that off before I reheat to use today or just incorporate it back into the sauce? I don’t want it to be oily, but didn’t notice anything about this in the original recipe. Thanks so much!
Lindsay says
I’m in the middle of making this now. Is this a “chunky” style bbq sauce or am I missing a step of blending it? Thanks so much!
TKWAdmin says
Hi Lindsay!
I leave it chunkier but you can easily blend it to smooth. It’s honestly your call. If you look closely at the pics it has ‘chunks’ or bits in it but again it’s totally up to you. Let me know what you think of it!
Best Kitchen Wishes!
Lindsay says
Thanks so much! I decided to leave it chunkier and follow recipe as is :)I made tonight to use on the short ribs tomorrow. It’s cooling now, and I’m noticing a good amount of darker red oil on the top, I assume from the rendered bacon. Should I be skimming that or leaving it in when I jar it?
Lindsay says
Thanks so much for the quick response. I decided to leave it chunkier and follow the recipe as is. I made it tonight to prep to make the short ribs tomorrow. It’s cooling now, and I’m noticing a decent amount of darker red oil on the top. I assume from the bacon rendering. Should I be skimming this when it cools/solidifies or leaving it in when I jar it? Thanks again!
ᗩᗰᗩᑎᗪᗩ says
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TKWAdmin says
Hi Amanda!
You guys are going to love this! Let me know what your prize is WHEN you win 🙂
Best Kitchen Wishes!
Ruth says
OMG. I just finished and tasted this BBQ sauce, it to die for. Planning on making the short ribs tomorrow, my problem is going to be keeping my spoon out of the jar between now and then.
TKWAdmin says
I LOVE it Ruth! Thank you so much! Oh I know exactly what you are talking about with the spoon in the jar as I do that myself.
WAIT until you use this as a pizza sauce with bacon and chicken. Seriously you’ll want to kiss someone!
Best Kitchen Wishes!
Mary says
How long will the leftover sauce keep in the fridge. I’m not really interested in processing or canning it. Can you freeze the leftover sauce?
Thanks!
TKWAdmin says
Hi Mary!
It’ll last about 2-3 weeks. And yes you can freeze it. I have a bunch in my freezer now actually.
Best Kitchen Wishes!