Print

Bacon BBQ Sauce

  • Author: The Kitchen Whisperer
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Category: Sauce
  • Method: stove top
  • Cuisine: bbq, sauce

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Did you make this recipe?
Leave a review

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

  1. Add the spice rub ingredients to a bowl and whisk to combine. Cover tightly and set aside.
  2. You will have extra so store in an air-tight container.

Make the Bacon BBQ Sauce

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Card powered byTasty Recipes