Bourbon Bacon BBQ Sauce
- 4 slices thick-cut bacon, finely chopped
- 1 cup chopped yellow onion
- 1 clove garlic, minced
- ½ cup firmly packed light brown sugar
- ½ cup ketchup
- 3 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons molasses
- 3 tablespoons bourbon
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- In a small Dutch oven, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Add onion to Dutch oven; cook, stirring occasionally, until tender, about 4 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in bacon, brown sugar, and all remaining ingredients; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, 25 to 30 minutes. Refrigerate for up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/barbecue-skillet-chicken/
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