Barbecue Sauce # 4
Submitted by Faine in AZ
Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.
YIELD
5 servingsPREP
15 minCOOK
45 minREADY
60 minThis is not a pour-from-the-bottle situation.
Crispy fried bacon and deeply caramelized onions form the backbone, then honey, chili sauce, dry-roasted pecans, fresh orange and lemon juice (rind and all), garlic, and a shot of Tabasco build layer after layer of flavor.
Everything simmers together until the flavors marry, then gets blended smooth so you’d never guess the complexity hiding in every spoonful.
A finish of butter stirred in off the heat gives it a glossy, velvety richness.
Slather it on chicken, brush it over pork chops, or mop it on ribs. Five cups means you’ll have plenty to share.
Chef Tips
- Cook the onions until they’re truly dark brown, not just golden; that deep caramelization drives the sauce’s smoky sweetness
- Remove the orange and lemon rinds before blending so you get citrus flavor without bitter chunks
- Let the sauce cool 30 minutes before blending; hot liquids in a blender can be dangerous
- Keeps in the fridge for up to two weeks, or freeze in portions for months
Ingredients
Directions
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute.
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds.
Continue cooking and stirring about 15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 Cups.
Comments
