Everything tastes better with bacon. With this sauce you can carry the flavor of bacon everywhere you go and apply it to everything you eat. This sauce is great with pork, chicken, or beef. I found it when I was making ribs in a family competition. The recipe is one of Tyler Florence's with some changes by me based on my preference or what I had on hand. 

The layers of flavor in this sauce are amazing and the best part is bacon lies at the bottom like a foundation lifting everything to new heights. 

Step 1: Ingredients/Tools

black pepper
2 bacon slices
4 sprigs of thyme
1/2 tsp. garlic powder
2 cups of ketchup
1 cup apricot preserves
2 tbsp. brown sugar
2 tbsp. dijon mustard or 1 tbsp. dry mustard
1/4 cup honey
2 tbsp. white vinegar
1 tsp. ground cumin
extra virgin olive oil

measuring cups and spoons
Ok, so I tried making this last weekend.<br> <br> I was struck at how sweet it was - probably shouldn't have been with the 1/4 cup of honey and the brown sugar, but even so.<br> <br> I used 3 bacon wrapped thyme for mine, but still did not taste the bacon at all.<br> <br> Though I shouldn't have been surprised at it's sweetness, I added 3/4 tsp of cayenne to give it a kick. It actually turned into a nice sweet taste initially, but the heat builds up on you.<br> <br> I am likely to try it again, any suggestions on how I should go about making it less sweet, bring the bacon out more, and coorespondingly add heat. Thank you for the recipe, it was fun.
Instead of the regular salt try bacon salt to taste
Glad you enjoyed the recipe. I have a huge sweet tooth so I really like this recipe. I will think on how to bring out the bacon flavor thanks for the question.<br>
Hi, guys..I'm from Jamaica and have made all kinds of sauces,jams, and used to run a cold smioke house in the backyard doing Marlin for the tourist trade..(now an endangered species..the marlin, that is!!) . <br>...Anyway..re &quot;nateinvestor&quot; ..and the LACK of bacon taste ...its all about surface area.. My suggestion is cut the bacon into 1/2 &quot; sq. pieces, strip the green leaves from the thyme and cook those two together..I know this sounds long-winded..put that in a mesh bag ( I think they call it &quot;cheesecloth&quot;..and cook THAT in your sauce body..I'll bet you get MORE flavour from the greater surface area!! ..AND no bacon bits to go off on you!! (..oh, dont worry bout the thyme, it can take the heat without becoming bitter ..better yet, use DRY thyme)
Thanks for the idea. I will have to try it out sometime,
Maybe throwing some bacon in a food processor and making it into a paste to add in might enhance the bacon flavor..<br>
Yes, it would.
Any idea how long this will last UNREFRIGERATED and also REFRIGERATED?
I used it for two week refrigerated. I would not use it unrefrigerated. Great question.

About This Instructable


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Bio: I am an English teacher, father of four, and husband to a wonderful wife. I like to make, fix, and take apart. Few things are ... More »
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