This is adapted from a recipe I found on chow.com. I used pancetta – its what I had, swapped out palm sugar for brown, added a bit more spice to create a yummy thick BBQ sauce.
1/2 c small-dice bacon or pancetta
1 c finely diced red onion
2 garlic cloves, finely chopped
1 c ketchup
1/2 c cider vinegar
1/2 cup packed dark brown sugar or palm sugar
1/4 c Worcestershire sauce
3 TBSP bourbon
2 TBSP dark molasses
1 TBSP chili powder
3 tsp smoked paprika
2 tsp ground mustard
Freshly ground black pepper
Place the bacon and onions in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Reduce the heat to medium low, add the garlic and cook until fragrant, about 30 to 60 seconds.
Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Pop in a blender and puree. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.