Ingredients
- 2 slices bacon
- ½ large onion, minced
- 1 clove garlic, minced
- 1 cup ketchup
- ¼ cup molasses
- 2 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 teaspoons liquid smoke
- 1 teaspoon chili powder
- 1 teaspoon hot sauce (such as Cholula®)
- ½ teaspoon ground black pepper
Why You'll Love Making This
This sauce combines smoky bacon and sweet onions with tangy barbecue flavors, creating a rich and savory taste. It adds depth to grilled meats and can turn simple dishes into crowd-pleasers. Its homemade charm makes it better than store-bought sauces.
Cooking Techniques
- Cook the bacon slowly to render out fat and deepen the smoky flavor.
- Sauté the onions until golden for a natural sweetness that balances the sauce.
- Simmer the sauce gently to let all the flavors meld without burning.
- Sauté the onions until golden for a natural sweetness that balances the sauce.
- Simmer the sauce gently to let all the flavors meld without burning.
Directions
Cook the bacon in a large skillet over medium-high heat, turning it now and then until it’s nicely browned, which should take about 10 minutes. Once the bacon is done, add the onions and lower the heat to medium-low. Let the onions cook slowly until they’re really soft and almost falling apart, around 7 to 10 minutes. Then, stir in the garlic and cook just until you can smell that lovely aroma, about a minute. Next, pour in the ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, liquid smoke, hot sauce, and a good pinch of black pepper. Bring everything to a gentle simmer, cover the pan, and let it cook for about 15 minutes so all those flavors can come together.
Serving Ideas For Family Meals
Use this sauce as a glaze for ribs, chicken, or pork. It also works great as a dipping sauce for fries or as a flavorful addition to burgers and sandwiches. A little goes a long way, so start with a small amount and add more as desired.
Proper Storage Tips
Store the sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave before serving. You can also freeze it in small portions for up to three months.
