Traditional barbecue sauces are loaded with sugars and additives. Not so this sauce, and if you ask me? This sauce tastes better, too. After all, how can you go wrong with bacon?!? Sweet and spicy, it works well with pretty much any meat, and grilled veggies, too.
This recipe is best made within use of a week or two. It is a bit more labor intensive than some other condiments but its so worth it in my opinion! Many sauces, even organic or low sugar ones have too many chemicals in them and are not fully organic or natural.
This sauce is fresh and zingy and really brings the meat to life. You can make it in batches and give away as a welcoming gift, teacher gift, or family gift swap- its really that delicious! Diabetics will appreciate the option as well.
Don’t limit this sauce to just meats, its delicious on grilled veggies, on sandwiches, and is my secret ingredient in many dishes! You can also always leave out the bacon and make a simple sweet and tangy bbq sauce (but why would you?!?! 😉
I can’t decide between this sweet bbq or my tangy yum yum sauce which I prefer… honestly, sometimes I use both. But for a warm summer day, grilling in the backyard this sauce hits the spot!
BACON KETO BARBECUE SAUCE
- 1 tablespoon lard or substitute with ghee
- 4 slices bacon large and sliced
- 1 white onion small and chopped
- 4 cloves garlic minced
- 1 small can diced tomatoes unsweetened
- 1/2 cup pumpkin puree unsweetened
- 1/4 cup tomato paste unsweetened
- 1/4 cup vegetable stock or substitute with chicken stock or bone broth
- 1/4 cup apple cider vinegar
- 2 tablespoons coconut aminos
- 2 tablespoons erythritol or substitute with 5-10 drops liquid stevia
- 1 teaspoon chili powder
- 1/8 teaspoon allspice ground
- 1/8 teaspoon cloves ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- liquid smoke to taste
- In a large saucepan greased with ghee, cook your chopped bacon over medium-low heat until lightly browned. Add your onion and garlic, cooking 3 to 5 minutes, before adding your remaining ingredients and cooking an additional 10-15 minutes or until you've reached your desired thickness.
- Transfer to a blender and pulse until smooth if so desired.
- Once cool, store in an airtight container in the fridge for up to 1 month, or if you desire to keep it longer, spoon into an ice cube tray and freeze. Once frozen, add your barbecue sauce blocks to a freezer bag and keep until ready to use, for up to 6 months.
- Chopping knife
- Cutting board
- Large saucepan
- Airtight refrigerator-safe jar
- Ice cube tray
- Freezer bag