Number of Servings: 1
Prep Time: 30 Minutes
Cook Time: 2 Hours
4 slicebacon (Thick (or 8 thin))
1 onion (small, minced)
3 clove garlic
2 jalapeno peppers (stemmed, seeded, minced)
1 teaspoon red pepper flakes
800 millilite (28 ounces) Ketchup
1/4 cup dijon mustard
1/4 cup Brown sugar
3 tablespoon honey
1/4 cup red wine vinegar
2 tablespoon apple cider vinegar
2 teaspoon Worshcetershire sauce
1 teaspoon each of salt, black pepper, and cayenne pepper
1 Juice of 1 medium lemon
1 Memphis Rib Mop (http://www.eatapedia.com/recipes/memphis_rib_mop)
1 Memphis Rib Rub (http://www.eatapedia.com/recipes/memphis_rib_rub)
Heat bacon in a medium saucepan over medium-high heat.
Cook until 1/3 of fat is rendered, then add onions, render until clear, then add remaining ingredients and simmer for 30 mins, stirring occasionally, until thickens.
Simmer for up to 1 hour for more flavour blending and thickening.
(This is the one I use, seems to complement the flavour of the ribs quite well – is optional)