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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.
TexAnn says
Instruction #3 includes the “spice mix” which can only refer to the rub, so I added it all! Ruined a bunch of bacon and LOTS OF TIME!!! NOW I see the comments—Usually I read comments first but I was in a hurry. Now I’m REALLY screwed. PLEASE remove this recipe and replace with a corrected version!!!!!
TKWAdmin says
TexAnn,
In the ingredients it states to add only 2 Tbl Spice Rub mix with a note. The note further states that the recipe makes more than needed for the recipe.
To add clarity I added the word “rub” to the instructions where it says to add the spice mix that is in the ingredients.
Best Kitchen Wishes!
keith says
So, ah…I put the entire batch of spice rub into the sauce – roughly 6 times what the recipe calls for.
You see, the spice rub is listed out of order in the list of ingredients. When the directions got to “Add the onion, garlic, tomato, and spice mix…etc.” I went back to the list of ingredients and added the items as listed. But the list skips from “4 plum tomatoes, chopped” to “1/3 cup whiskey (Jack)”. It’s not until the very end of the list that this appears: “2 Tbl Spice Rub *See Note”.
At any rate, it’s still good with 6 times the spice rub. The only drawback is it’s a bit spicy, which is bad for young eaters.
Bottom line is – well, there are two bottom lines here:
1. This is an outstanding recipe and we will not only be making it again for short ribs, but I’m going to make the BBQ sauce again (with just 2 tablespoons of spice rub) and use it on brisket or ribs. It’s very good.
and
2. Take the time to read the ENTIRE recipe (any recipe) before you begin. Don’t simply start mixing/cooking and read as you go. Read ahead.
LOL. Like I said, it all worked out and this is a great recipe. Just thought it was funny.
TKWAdmin says
Hey Keith!
Thank you so much…for letting me know you loved it plus that the recipe doesn’t read easy. Part of what I’m doing this is is going back and updating my old recipes for clarity and plus new pics.
I’ll put this at the top of the list!
Best Kitchen Wishes!
keith says
Oh, your recipe reads very easily. It’s just the one ingredient out of order. Then again, I’m a copywriter in real life, so proofreading is kind of my thing. But think about how a person goes through a recipe. I suppose the smart chef gets out a bunch of ramekins and measures everything on the ingredients list, then goes through the directions with measured-out ingredients at the ready. I am not that chef. LOL. I do a lot of back-and-forth between the directions, then back up to the ingredients list for measurements. I’ve often wished recipes included the measurements for each item listed in the directions. For example, instead of “Add the chili powder,” it would read, “Add the 1/4 tsp chili powder.”
Well, like I said: It’s a great recipe. At the end of the day, it’s my fault for not reading through the entire recipe before starting. Thanks!
TKWAdmin says
You are the best! I REALLY need to have someone help out with the proofreading part (my brain i swear thinks faster than what my fingers type). Lol and it’s like I can look at something and, because I have the recipe memorized, I “think” I see it written correctly when in all actuality it’s a hot mess! Lol
As soon as I return home from Cali this is first on my list!
Again, thank you!
Best Kitchen Wishes!
Janet says
I don’t know what I’m missing here but the recipe says that the spice rub makes more than what is called for in the recipe but it doesn’t say how much spice rub the recipe calls for.
Please clear up my confused mind!!!
Sounds great but I can’t rate it until I make it.
TKWAdmin says
Hi Janet!
It’s the last ingredient; you use 2Tbl in the sauce reserving the rest of the spice rub for another batch.
Best Kitchen Wishes!
Bev says
I am cooking the sauce as I write this, but on reading the comments of other reviewers and the answers, I didn’t see the reply to the question of whether to skim off the accumulated fat when the sauce cools…. I would prefer to as it upsets my system, but I won’t if it is supposed to be stirred into the finished sauce. Have I missed the answer to this question? Thanks.
TKWAdmin says
Hey Bev,
I paginated my recipes when there are more than 50 comments on them but perhaps I did miss answering that one. I do my very best to answer every single comment as it’s important to me. You can most certainly remove the accumulated fat off the top when the sauce cools or if you want a more ‘richer’ sauce just stir it in. It’s healthier always to skim it off and discard. If you have a delicate tummy then yes, skim it off.
Best Kitchen Wishes!
Julie says
This sounds awesome!
Question, about the tomatoes – I can’t eat tomatoes, I did make myself a no-mato ketchup, is it possible to just use the ketchup w/o using the tomatoes? Sorry for being a pill, I just really want to make this : )
TKWAdmin says
Hi Julie,
I’m thinking you can just omit the tomatoes and go with your ketchup. It should still work. I know of another that’s allergic to tomatoes and she makes ketchup out of grapes. How do you make yours?
Best Kitchen Wishes!
Julie says
Okay, great. I was trying to think of some kind of substitute for the tomatoes, but I am not very inventive, and figured you would know : ) I can’t wait to make this recipe!!
So far I have tried two different recipes..one using raspberries (cause I ran out of strawberries), it is good, but more like a cranberry sauce taste. The other day I tried this one, and it came out a lot better, maybe a bit too sweet. Cook the veggies till tender, then put in a bullet with the other ingredients, blend, then put in a saucepan and simmer about 20 min. Once it is chilled the taste morphs a bit, it gets better. There are a few more recipes with cherries, and another using peaches; supposedly the one with peaches tastes more like ketchup sans the color, I need to try it : )
1 cup carrots, peeled and diced
2/3 cup red beet peeled and diced
1/2 cup yellow onion, diced
2/3 cup water
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp clove
1/8 tsp nutmeg
1/4 tsp ginger
TKWAdmin says
Oh awesome Julie! My one girlfriends makes her with red seedless grapes. It’s actually really good. Now can you eat green tomatoes or all tomatoes are bad for you?
Best Kitchen Wishes!
Julie says
I will have to try the red grape recipe. I tried to make the no-mato tomato sauce recipe, it was okay I guess.
The list is growing with what I can not eat unfortunately. All tomatoes(family)are not good; also any soy, corn, wheat, etc. Just these 3 alone encompasses so many foods…such a bummer.
Scott says
When it asks for a 1/2 cup coffee, is that grounds or already brewed? I’m assuming brewed?