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Why This Dish Is Worth Trying
This sauce combines smoky bacon and sweet caramelized onions for a rich, savory flavor that enhances any dish. It’s perfect for adding a unique twist to your barbecue with a balance of smoky, sweet, and tangy notes.
Chef Tips
- Cook the bacon slowly to render out the fat and get a crispy texture without burning.
- Use low heat when simmering the sauce to let the flavors meld together.
- Stir occasionally to prevent the sauce from sticking to the pan or burning.
- Use low heat when simmering the sauce to let the flavors meld together.
- Stir occasionally to prevent the sauce from sticking to the pan or burning.
Step 1
Cook the bacon in a large skillet over medium-high heat. Turn it now and then until it’s nicely browned, which should take about 10 minutes. Once the bacon is done, add the onions to the pan and turn the heat down to medium-low. Let the onions cook slowly until they’re really soft and almost falling apart, about 7 to 10 minutes. Next, toss in the garlic and cook for just a minute until you can smell that lovely aroma.
Step 2
Now, stir in the ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, liquid smoke, hot sauce, and some black pepper. Bring everything up to a gentle simmer, then cover the pan and let it cook for about 15 minutes so all the flavors meld together.
Best Serving Ideas
Serve this sauce with grilled meats like ribs, chicken, or burgers for extra flavor. It also works well as a dipping sauce for fries or roasted vegetables. Try spreading it on sandwiches or mixing it into baked beans for a smoky boost.
How To Save Leftovers
Store the sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or microwave before serving. For longer storage, freeze in small portions and thaw as needed.
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