American Recipes

Famous Dave’s BBQ Sauce Recipe

willie jewels barbecue east cobb

Famous Dave’s BBQ Sauce is loved all over. Make this famous BBQ sauce right in your own kitchen. Sweet, spicy, and citrus flavored, no wonder Famous Dave’s BBQ is loved by so many.

Recipe courtesy of


2 slices hickory-smoked bacon (thick cut strips)
1/3 cup chopped Vidalia onion or other sweet onion
1/4 cup water
3/4 cup Peach Schnapps
1/2 cup baking raisins
1 large jalapeno pepper, finely diced
2 garlic cloves, minced
1/3 cup aged Alessi Balsamic vinegar
1/4 cup frozen tangerine juice concentrate
1/4 cup frozen pineapple concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 1/4 cups dark corn syrup
1 (12 oz.) can tomato paste
1/2 cup packed light brown sugar
1/2 cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons chili powder
1 teaspoon Maggi Seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon cayenne
1/4 cup Kahlua
1 teaspoon liquid smoke

Directions to make Famous Dave’s BBQ sauce:

1. Place bacon in large skillet and fry until crisp; drain; reserve
1 tablespoon of the drippings in skillet.

2. Add onions to skillet and over medium-high heat caramelize until
a dark golden brown. Be careful not to burn; reduce heat to medium
low and deglaze pan with water.

3. Stir in schnapps, raisins, jalapeno and garlic; simmer 10
minutes or until mixture has a syrupy consistency; stir
occasionally to prevent sticking.

4. Remove from heat and transfer to blender (you may have to do it
in batches) and add vinegars, juice concentrates, molasses, lemon
and lime juices. Puree and return to saucepan.

5. To saucepan, add corn syrup, tomato paste, brown sugar,
Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt,
red pepper flakes, black pepper and cayenne. Mix well and bring to
low boil over medium heat; stir frequently.

6. Reduce heat to low; simmer 20 minutes, stirring occasionally.

7. Remove from heat; stir in Kahlua and liquid smoke. Cool and
transfer to glass bottle; place in refrigerator. When completely
cold, cover. Store in refrigerator.

About the author

Malika Bowling

Malika is the author of several books including Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More! and the founder of Roamilicious. She is also a Digital Marketing and Social Media Consultant. Follow us @Roamilicious on Facebook, Twitter, Instagram, and Pinterest for the content not shared on the blog. And don't forget to subscribe to our newsletter (subscribe box below) and never miss a contest, giveaway or the latest must visit restaurant!