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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. The ONLY way you should can this is by using a pressure canner as this contains meat. Please follow pressure canning guidelines to do so.
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 Tbl garlic, minced
- 4 plum tomatoes, chopped
- 1/3 cup whiskey (Jack) or beef broth
- 4 Tbl Worcestershire sauce
- 2 cups ketchup
- 1/3 cup apple cider vinegar
- 3 Tbl dark brown sugar
- 1 tsp espresso powder or 1/2 cup strong coffee
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 2 Tbl Spice Rub *See Note
Spice Rub
- 2 Tbl sea salt
- 1 Tbl celery salt
- 1 Tbl smoked paprika
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 Tbl fresh black pepper
- 1 tsp ground cayenne pepper
- 2 tsp mustard powder
- 4 Tbl 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 Tbl of bacon grease from the pot and discard.
- To the pan, add the onion, garlic, tomatoes, and 2 Tbl 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.
Keywords: bacon bbq sauce, sticky bbq sauce, tangy bacon sauce
THE BEST bbq sauce! A huge hit with everyone I passed a jar onto.
★★★★★
Thank you so much Gabrielle! So happy you loved it!
Best Kitchen Wishes!
Heidi
Shut your FRONT DOOR!!
People like you should NOT be allowed to post if you don’t have anything nice to say.
Thank you David! I truly do appreciate everyone’s comments both good and bad as that’s how I become better Chef but when they are well, “for attention” like hers, I brush it off. It’s easy for folks to hide behind their screens and think that they can be as viscious as possible. Doing this for as long as I have, I had to develop a thick skin and take it in stride. Anyone that blogs has to, to be honest. Be kind, be appreciative and be respectful – it’s how I am on here and in everyday life. So again, thank you for sticking up for me. I truly do appreciate it!
Best Kitchen Wishes!
Oh Lori this was so good! That bacon in it is unbelievable! We even put it on top of our fries wurh melted cheese! 10 stars!!!
★★★★★
So happy you loved it, Karl! And whoa… on fries with cheese!!! I think I’m in love!!!
Best Kitchen Wishes!
As I write this I am cooking the the country style ribs but came over here to see your ingredients for your Bacon Bbq and felt mine would be just as good or better. However, as I write this Im getting bombarded with your “hot mess” of frickin ads or your “print recipes” This is so annoying and while I know you people want to make some extra moola, but either get a part time job & stick w/ sharing your best recipes or stop writing your life stories on this site of yours and SKIP the FRICKEN ADS . LOL LORI
So while you’re entitled to your opinion, I’m entitled to run my blog how I see fit. I actually work 2 full-time jobs – 1 as a dual engineer and the second as a chef.
Curious, do you run a blog or have any idea the incurred costs there is for a blog of my size? I’m guessing no otherwise you wouldn’t have written what you did. To provide FREE recipes it’s not hundreds but THOUSANDS of dollars a year. I don’t complain about it nor charge a “fee” as other sites do. I do this because I enjoy it AND it’s part of my company.
And as for my writing style, simply put… it my blog and I’ll write whatever I want. You aren’t required to read it. It’s appreciated but you don’t have to. Literally, all you have to do at the very top of each post is to click the “jump to recipe” and Boom! You skip my “life story” as you put it and are looking at the free recipe.
So yes I have ads to help for the free recipes everyone can enjoy. Almost all blogs have them; many with way more than I do and often with pop-ups and inside the actual recipe. I have a single Print recipe link that is part of the recipe card that is only functional if the user clicks it. If you’re seeing something different then I have no idea but I will ask my ad agency about it.
I don’t blog as a pt gig but as a fully legal company with assistants.
I appreciate all feedback, both good and bad, but in the future please realize most people that run blogs and rely on the ad income to help support their passion albeit a side gig or as a full-time job.
Best Kitchen Wishes!
Heidi either you’re looking for attention or you literally are off your rocker. It’s LORI’s BLOG, not yours. If you don’t like the ads and only want the recipe Lori even put in a jump link at the top to skip it all.
I personally love her stories as she’s authentic. And as for you making something better, if that were the case you wouldn’t be on her blog looking at her recipe in the first place. Now go sit down and be quiet. Your 15 minutes are over.
Lori ignore folks like her. Opinions are like bumholes; everyone has one and they always are full of pooh.
WE LOVE YOU.
★★★★★
and I love you too Chad! Thank you for warming my heart and pulling a smile on my face!
Best Kitchen Wishes!
This obviously makes a chunky bbq sauce. Have you ever tried using an immersion blender on it after it is all done? Just wondering if altering the texture would make it better, or worse. I tend to keep my sauces to “liquid only”. Just wondering. Thanks for the recipes!
do you drain the fat off after frying the bacon before adding next ingredients?
Hi Marie!
I didn’t because there wasn’t a lot of fat however if you feel that there’s too much you can drain all but a Tbl (as you’ll need some fat for the onions to saute in).
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Best Kitchen Wishes!
Made this tonight. My husband and children absolutely loved it. But I am just wondering how long the Bacon bbq sauce will keep in the fridge?
★★★★★
Thank you so much Sheri! Because it has meat in it, about a week at most. Or you can freeze it for longer.
Best Kitchen Wishes!
Sounds delicious!