This is great with the American Style Brisket recipe, poured over ribs or as a side with steaks, burgers, sausages etc. The recipe makes 500ml but we often double up and keep some in the freezer.
2 bacon rashers, cut into 1cm wide strips
1 finely chopped onion
1 finely chopped garlic clove
4 tablespoons bourbon
4 tablespoons water
3 tablespoons cider vinegar
3 tablespoons black treacle
2 tablespoons brown sauce
1 tablespoon American mustard
1 teaspoon liquid smoke
½ teaspoon hot sauce
Fry bacon in a little oil until crispy. Remove it and place onto kitchen roll but leave the bacon oil in the pan. Add the onion and cook for 8-10 mins on a low-medium heat until soft. Add the garlic and cook for another minute.
Add the bourbon and boil on a medium-high heat for a minute to reduce slightly. Then stir in the ketchup, water, cider vinegar, treacle, brown sauce, mustard, liquid smoke and hot sauce.
Bring to a boil and then simmer on a low heat, uncovered, for 20 minutes, stirring occasionally. It will reduce and thicken. Finally, remove from the heat and stir in the bacon.