BarBacon BBQ Sauce

Preparation info

  • Difficulty


  • Makes

    4 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Okay, so the secret is out . . . I get some help from the grocery store when making my “homemade” BBQ sauce. So what? It is delicious and no one has to know—until now, that is. My personal favorite is Sweet Baby Ray’s, but feel free to substitute your favorite brand. Starting with a good base is essential, and then the sky’s the limit when it comes to additions.


  • 2 tablespoons canola oil
  • 1 onion, finely diced
  • 5 garlic cloves, chopped
  • 2 cups (480 ml) Bacon Stock, or 2 cups (480 ml) water plus 1 piece of bacon
  • ¼ cup (60 ml) molasses
  • 2 tablespoons Habanero Sauce (or store-bought)
  • 1 tablespoon Worcestershire sauce
  • 2 cups (480 ml) store-bought BBQ sauce


Heat the oil over high heat in a medium saucepan until it begins to shimmer. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer.

Add the stock (or water and bacon, if using), bring to a boil, and cook until reduced by half, about 5 minutes.

Add the molasses, habanero sauce, Worcestershire sauce, and BBQ sauce and bring to a boil. Lower the heat to low and simmer, stirring occasionally, for 15 minutes. Remove from the heat and let cool for 15 minutes. Transfer to a blender and blend until smooth. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.