Smoke Wranglers Bacon Bourbon Barbecue Sauce Recipes

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DOUBLE SMOKY RIBS WITH BACON-BOURBON BBQ SAUCE



Double Smoky Ribs with Bacon-Bourbon BBQ Sauce image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

3 pounds boneless country-style pork ribs (8 ribs)
2 tablespoons smoked paprika
1 tablespoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 large handfuls apple or hickory wood chips, soaked in water for at least 30 minutes
1 tablespoon vegetable oil
2 bacon slices, cut into 1-inch pieces
1 medium yellow onion, chopped
2 garlic cloves, minced
1 12-ounce bottle ketchup-style chili sauce (1 cup)
1/2 cup peach preserves
1/3 cup bourbon* (You may substitute orange juice)
1/3 cup cider vinegar
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
2 tablespoons molasses (not blackstrap)
1/2 teaspoon hot red pepper sauce

Steps:

  • To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.

Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 125 milligrams, Sodium 740 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams

SMOKE WRANGLER'S BACON-BOURBON BARBECUE SAUCE



Smoke Wrangler's Bacon-Bourbon Barbecue Sauce image

This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.

Provided by Steven Raichlen

Categories     Grill/Barbecue     Sauce     Condiment     Condiment/Spread     Bacon     Bourbon     Vinegar

Yield Makes 1 quart

Number Of Ingredients 9

2 strips bacon, finely diced
1 1/2 cups cider vinegar
2 1/2 cups ketchup
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons red pepper flakes
2 tablespoons freshly ground black pepper
1/2 cup bourbon
Coarse salt (sea or kosher), to taste

Steps:

  • Place the bacon in a heavy nonreactive saucepan. Cook over medium heat until the bacon is browned, 3 minutes, stirring with a wooden spoon.
  • Stir in the vinegar and bring to a boil. Then stir in the ketchup, sugars, pepper flakes, black pepper, and bourbon and gradually bring to a boil. Reduce the heat and simmer the sauce, uncovered, until thick and richly flavored, 15 to 20 minutes. Stir in the salt- you'll need quite a lot to offset the acidity of the vinegar. Use right away or transfer to clean jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks.

AWESOME HONEY BACON BOURBON BBQ SAUCE



Awesome Honey Bacon Bourbon BBQ Sauce image

On New Year's Eve I always serve my smoked pork ribs, slathered in my homemade BBQ sauce. This is a kickin' sauce that really delivers a lot of flavor, and can stand up to the rigors of a slow cooker without breaking down. I have clients that will never use any other BBQ sauce, and so I usually make this sauce by the...

Provided by Andy Anderson !

Categories     Other Sauces

Time 35m

Number Of Ingredients 18

DRY SPICES
1 Tbsp dark brown sugar
1 Tbsp smoked paprika
2 Tbsp chili powder
1 Tbsp ground yellow mustard
1 Tbsp dried sage
1/2 tsp cayenne powder (totally optional)
1 tsp salt, kosher variety
THE SAUCE
8 oz smoked bacon, rough chopped
1 medium yellow onion, rough chopped
4 clove garlic, rough chopped
1 large shot of good bourbon
1/2 c coffee, brewed
1/2 c espresso, brewed
2 Tbsp fresh honey
1 c ketchup, homemade, if possible
1 Tbsp soy or tamari sauce

Steps:

  • 1. Gather your dry ingredients.
  • 2. Gather your sauce ingredients.
  • 3. Rough chop the bacon, onion, & the garlic.
  • 4. Chef's Note: What's a rough chop. A rough chop is when the veggies need to be cut up but they are not a part of the presentation of the dish.
  • 5. Chef's Note: Take a nice big swig of the bourbon... just to make sure it's fresh.
  • 6. Place a skillet over medium heat, and then add the bacon.
  • 7. Cook, stirring regularly, until the bacon begins to brown, but not burn, about 8 to 10 minutes.
  • 8. Add the onion and garlic to the skillet.
  • 9. Continue to cook and stir, until the onions have softened, about 8 to 10 minutes.
  • 10. Add all of the dry ingredients.
  • 11. Chef's Note: The cayenne sends this sauce into the hot category. You can cut that down to a small pinch, or leave it out altogether. When I leave it out, I usually add a bit of cumin as a substitute.
  • 12. Stir until they are combined into the bacon/onion mixture.
  • 13. Chef's Note: Take another swig of the bourbon... just to make sure it's still fresh.
  • 14. Deglaze the pan with a generous splash of bourbon (a nice large shot).
  • 15. Immediately take the pan off heat.
  • 16. Add the contents of the pan to a blender or stand mixer.
  • 17. Add the coffee, espresso, ketchup, honey, and soy sauce.
  • 18. Chef's Note: When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade... if you can. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1
  • 19. Blend until completely smooth.
  • 20. Store in a glass airtight container, and refrigerate until ready to use. Enjoy.
  • 21. Keep the faith, and keep drinking... err cooking.

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