BBQ sauce isn’t hard to make. But because of the amount of different ingredients involved, it does take some time and can leave your kitchen a bit messy. But it is worth it. It is so satisfying to mix all this stuff together, tweak a bit here and there, and wind up with a sauce that you’re proud of. In this case, I was inspired by some store bought sauce that I first tasted on some wings, Bronco Bob’s Smoked Bacon Chipotle Sauce. I took my basic barbecue sauce and substituted bacon drippings for the oil, and replaced some of the chili powder with chipotle chili powder, and bingo, we have a winner. This is great on pork chops, chicken wings, chicken breasts, ribs, etc. To store, since it contains meat (bacon drippings), you have to either use it within a few days, or freeze it for near future use.
5 slices of bacon
1/3 cup minced onions
2 cloves garlic, minced
1 1/2 cups ketchup
1/4 cup vinegar
1/2 cup packed dark brown sugar
2 tbsp Wostershier sauce
2 tbsp soy sauce
2 tbsp molasses
1 tbsp dry ground mustard
2 tsp chipotle powder (more or less based on how much kick you want)
1 tbsp chili powder (ancho)
- Fry the bacon to render the fat.
- Take 2.5 tbsp of the fat that was rendered out of the bacon. Add to a sauce pan.
- Saute the minced onions in the rendered fat in the sauce pan over medium low heat until the onions are translucent, about 5 minutes.
- Add the garlic and cook for another minute or 2 until garlic is soft.
- Add dry spices and cook for another minute.
- Add remaining ingredients and stir.
- Simmer for about 15 to 20 minutes until thick.
- Let cool and refrigerate.
- Add to whatever your cooking!
I like to let it sit in the fridge for 24 hours prior to using. The flavors continue to meld for some reason, and it gets better over time.