Bacon Bourbon Barbecue Sauce

• Meat

  • 4 oz Applewood smoked bacon

• Produce

  • 1 Garlic clove
  • 1/2 Yellow onion, chopped (about 1 cup, medium

• Condiments

  • 2 tbsp Dijon mustard
  • 1/2 cup Ketchup
  • 3 tbsp Molasses
  • 1 tsp Mustard powder
  • 1/2 cup Tomato sauce
  • 3 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 cup Brown sugar, firmly packed dark
  • 1/2 tsp Chili powder
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

Found on stripedspatula.com

Description

Ingredients

• 4 ounces Applewood Smoked bacon, cut into a small dice
• 1/2 medium yellow onion, chopped (about 1 cup)
• 1 garlic clove, minced
• 1/2 cup tomato sauce
• 1/2 cup ketchup
• 2 tablespoons Dijon mustard
• 3 tablespoons Worcestershire Sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons molasses (not Blackstrap)
• 3 tablespoons bourbon
• 1/2 cup firmly-packed dark brown sugar
• 1/2 - 2 teaspoons chili powder (optional, to taste)
• 1 teaspoon mustard powder
• 1/2 teaspoon freshly-ground black pepper
• kosher salt

Directions

• In a heavy-bottomed saucepan, cook bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside, leaving bacon fat in pan. Add chopped onions to bacon fat, reduce heat to medium, and cook until onions are soft, about 5 minutes. Scrape up bacon drippings from the bottom of the pan with a wooden spoon as onions release their moisture. Add minced garlic and cook just until fragrant, about 1 minute.
• Stir in remaining ingredients until combined, add reserved bacon, and bring to a boil. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon. (Stir more frequently toward the end as the sauce thickens to prevent scorching.) Season to taste with additional salt and pepper.*
• Store, tightly covered, in the refrigerator for up to 1 week, or the freezer for up to 1 month.