Wednesday, September 3, 2014

Chipotle-Cherry Barbeque Sauce

I have a love-hate relationship with BBQ.  I know, it's un-American, but that's how it is.  While I love to smoke fresh and/or brined meat at home, I often find the combination of heavy smoke and sticky-sweet sauce unpalatable (for me).  Then, earlier this year, I was making shrubs (drinking vinegars).  As I struggle to ever throw anything out, and am always trying to repurpose, reuse, use up everything I have, I needed to do something with all the pickled cherries I had on hand.

Feeling creative one Sunday, I started concocting...and it was a hit.  I love it, my 2 and 4 year old love it, my parents love it, etc. etc. 

I used this on mesquite-smoked baby back ribs, but I think it would go great on any BBQ.

1 c. black cherries soaked in simple syrup or leftover from making a cherry shrub (guess which ...
one I used)
1 c. ketchup
1/2 c. cold brew coffee
1/3 c. unfiltered apple cider vinegar
3 T. Worcestershire sauce
2 T. sorghum molasses (I'm sure regular will do)
1 T. whole grain mustard
2 tsp. chipotle powder
2 tsp. kosher salt
2 tsp. cumin
1 tsp. freshly ground black pepper

Chop up the cherries and mix all ingredients together. Cook over medium heat, stirring well and often until a desired consistency. I like to stop the sauce when it's still a nice, red color, and then use it as a basting sauce over open flame. If you don't intend to cook it twice, so to speak, go ahead and reduce the sauce further, almost until it turns a browner red and has the consistency expected of barbeque sauce.

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