Cherry BBQ Sauce

So my aunt and I went to the Farmers Market today and I wanted to buy some cherries and then I saw that somebody was selling Spare Ribs so we bought some of those as well. And I thought “hey why not make my own cherry bbq sauce?”

I made a small batch of course – Ingredients: 4 Dark Sweet Cherries (pitted), 1/4 cup brown sugar, a cup of apple cider vinegar, 2 Tbsp of ketchup, a dash of pepper, a 1/4 of an onion (minced), 1 tsp of minced garlic, and 1/2 Tbsp of butter.

Start with the butter in a saute pan and melt, then add the minced onion and saute until just slightly brown. Add the garlic and cook for a minute longer. Then turn the heat to medium and add the cider vinegar and ketchup. Boil for 1 minute and add the cherries and boil for 2 minutes. Add the brown sugar and mix well. Lastly add the pepper and boil for 1 more minute and then it’s ready to be served or put on chicken, pork, or ribs.

This recipe was good just by itself but on pork or chicken just coming off the barbi….well just imagine how much better that would be!

History: BBQ sauce was meant for food coming off the grill/bbq. BBQ sauce usually has a smokey flavor but it all depends on the region you’re in. Nobody knows the exact origin of the sauce.

Sauce in South America is known as Chimichurri sauce.

In Australia it can be as simple as Worcestershire sauce and Tomato paste.

In the US: Most sauces can be traced back to their roots in North Carolina. North Carolina – used more as a dipping sauce. Nebraska – usually a tomato paste or ketchup base. Tennessee – just like the Nebraska sauces but have more vinegar and molasses in them. South Carolina – tend to be of a mustard sauce. Texas – tends to be spicy and not sweet at all. Alabama – tend to be a mayonnaise type sauce.

Asia: They have Hoisin sauce and Teriyaki sauce

India: spicy yogurt base sauce


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