Awesome Honey Bacon Bourbon BBQ Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

On New Year’s Eve I always serve my smoked pork ribs, slathered in my homemade BBQ sauce.

This is a kickin’ sauce that really delivers a lot of flavor, and can stand up to the rigors of a slow cooker without breaking down. I have clients that will never use any other BBQ sauce, and so I usually make this sauce by the gallon.

I’ve tried several variations on this sauce; even using Chinese vinegar to kick up the tartness level. But this basic recipe is lip smacking good stuff.

So, you ready… let’s get into the kitchen.


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Comments:

Serves:

Depends on how much you use

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

DRY SPICES

1 Tbsp
dark brown sugar
1 Tbsp
smoked paprika
2 Tbsp
chili powder
1 Tbsp
ground yellow mustard
1 Tbsp
dried sage
1/2 tsp
cayenne powder (totally optional)
1 tsp
salt, kosher variety

THE SAUCE

8 oz
smoked bacon, rough chopped
1 medium
yellow onion, rough chopped
4 clove
garlic, rough chopped
1 large
shot of good bourbon
1/2 c
coffee, brewed
1/2 c
espresso, brewed
2 Tbsp
fresh honey
1 c
ketchup
1 Tbsp
soy or tamari sauce

Directions Step-By-Step

1
Gather your dry ingredients.
2
Gather your sauce ingredients.
3
Rough chop the bacon, onion, & the garlic.
4
Chef's Note: What's a rough chop. A rough chop is when the veggies need to be cut up but they are not a part of the presentation of the dish.
5
Chef’s Note: Take a nice big swig of the bourbon… just to make sure it’s fresh.
6
Place a skillet over medium heat, and then add the bacon.
7
Cook, stirring regularly, until the bacon begins to brown, but not burn, about 8 to 10 minutes.
8
Add the onion and garlic to the skillet.
9
Continue to cook and stir, until the onions have softened, about 8 to 10 minutes.
10
Add all of the dry ingredients.
11
Chef’s Note: The cayenne sends this sauce into the hot category. You can cut that down to a small pinch, or leave it out altogether. When I leave it out, I usually add a bit of cumin as a substitute.
12
Stir until they are combined into the bacon/onion mixture.
13
Chef’s Note: Take another swig of the bourbon… just to make sure it’s still fresh.
14
Deglaze the pan with a generous splash of bourbon (a nice large shot).
15
Immediately take the pan off heat.
16
Add the contents of the pan to a blender or stand mixer.
17
Add the coffee, espresso, ketchup, honey, and soy sauce.
18
Blend until completely smooth.
19
Store in a glass airtight container, and refrigerate until ready to use. Enjoy.
20
Keep the faith, and keep drinking… err cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Pork
Regional Style: Southern
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free
Other Tag: Quick & Easy