I personally like a sweet barbecue sauce. I remembered a sauce that I had made a year ago but I couldn't find the recipe anywhere....on-line or in my recipe files. Of course, that never stops me. I decided to whip up my own recipe. And I must say, it turned out spectacular.
I am really in to creating sauces, salsas and dips lately. They are so versatile and can totally change a meal from boring to spectacular. While this sauce was spectacular on our ribs, I can't wait to try it with chicken, pulled pork or even steak. I have an idea to turn it in to a dip or spread too (consider that recipe coming soon).
I knew that the recipe I had used in the past used canned cherries and chipotle peppers in adobo sauce, so that is where I started.
As a general rule, barbecue sauces consist of an acid, spice and sugar. With that I in mind I developed a sweet, fruity and tart sauce with a subtle, smoky heat on the back side. I love giving sauces a unique depth of flavor that progresses as you eat it. Here is the recipe I came up with...
CHERRY CHIPOTLE DR. PEPPER BBQ SAUCE
4 cans Sweet or Tart Pitted Cherries with
liquid
1 7oz
can Chipotle Peppers in Adobo Sauce
2 cups Ketchup
2 cups Dr. Pepper
1 cup Apple Cider Vinegar
½ cup Lemon Juice
1 cup Brown Sugar
3 Tbsp Worcestershire Sauce
2 Tbsp Cocoa Powder
1 Tbsp Finely Chopped Garlic
1 Tbsp Nutmeg
1 tsp Cloves
1 tsp Cumin
Bring to a boil. Turn down to a medium simmer until the liquid
has reduced by half, stirring occasionally.
Liquid should have a thick syrup quality that richly coats the back of a
spoon. Using an immersion blender, purée
the sauce until all cherries and peppers have been combined into the
sauce.
If you do not have an immersion blender, get one! They rock! Otherwise, you can use a regular blender. Since you are blending a HOT liquid, only fill the blender half full (or less) and hold the lid on with a dish towel. The hot sauce can burn you if it splatters so proceed with caution.
This sauce can be canned by placing
in jars with ¼” head room. Using a water
bath, process for 20 minutes. The recipe made 12 half pint jars. {Friends - you know who you are - these jars have your names on them!}
For the BBQ today, I made some ribs in the slow cooker - low and slow all day - and then through them on the grill with some of the BBQ sauce.
The ribs were amazing. They melted off the bones and the sauce was a huge hit. Just the right amount of sweet and heat. I should have brought more jars with me to the party!!
Mmmmm, mmmmm good!
