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Chop the bacon into lardons and place them in 2 qt. sauce pan over medium heat to render out some of the fat.
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While the bacon is cooking, chop one onion & mince a clove of garlic.
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When the bacon is brown, drain off the fat and add the onion and garlic to the pot.
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Sauté for 5 minutes or until the onion is soft.
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Add the remaining ingredients, beer, chicken broth, sugar, apple cider vinegar, salt, pepper & red pepper flakes.
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Bring to a boil, then reduce the heat to low or medium low - you want to keep it at a low bubble (not boil) and simmer for 15 minutes, stirring occasionally.
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Mix together the butter & flour with a fork until it is completely incorporated.
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After 15 minutes, stir it into the sauce and cook for an additional five minutes and the sauce will be complete.
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Use 1/2 cup of the sauce to baste the kabobs during grilling.
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Also serve the sauce alongside the kabobs at the table. This will make about 3 cups of sauce - plenty to share!