- 2 strips bacon, finely diced
- 1 1/2 cups cider vinegar
- 2 1/2 cups ketchup
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons red pepper flakes
- 2 tablespoons freshly ground black pepper
- 1/2 cup bourbon
- Coarse salt (sea or kosher), to taste
- Place the bacon in a heavy nonreactive saucepan. Cook over medium heat until the bacon is browned, 3 minutes, stirring with a wooden spoon.
- Stir in the vinegar and bring to a boil. Then stir in the ketchup, sugars, pepper flakes, black pepper, and bourbon and gradually bring to a boil. Reduce the heat and simmer the sauce, uncovered, until thick and richly flavored, 15 to 20 minutes. Stir in the salt— you’ll need quite a lot to offset the acidity of the vinegar. Use right away or transfer to clean jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks.