Barbecue Sauce II

This versatile sauce is great with chicken, pork or ribs.
  • 1-1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound bacon, minced
  • 1-1/2 cups chopped onion
  • 2 cups chicken, pork or beef stock
  • 1-1/2 cups bottled chili sauce
  • 1 cup honey
  • 3/4 cup dry roasted pecans, chopped
  • 5 tablespoons orange juice
  • Rind and pulp from half of an orange
  • 2 tablespoons fresh lemon juice
  • Rind and pulp from one-fourth of a lemon
  • 2 tablespoons minced garlic
  • 1 teaspoon Tabasco sauce
  • 4 tablespoons unsalted butter
  1. Combine the first six ingredients (the seasoning mixture) in a small bowl and set aside.
  2. In a 2-quart saucepan, fry the bacon 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 mixture and cook about 1 minute.
  3. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low. Continue cooking about 10 minutes, stirring frequently.
  4. 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.
  5. Makes about 5 cups.

Ready in: 1 Hr 30 Min

Recipe editor Patricia Mitchell

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