This bourbon-infused blueberry BBQ sauce takes your grilling game to the next level. With the perfect balance of sweet blueberries, smoky bourbon, and a touch of heat, this sauce elevates any pork dish, especially ribs, and pairs beautifully with chicken thighs. In this article, we’ll explore the art of making this mouthwatering sauce from scratch, including variations, serving suggestions, and essential tips for success.
Key Takeaways
Why You Need to Try This Recipe
- Quick & Easy: Ready in just 45 minutes, this recipe is a breeze to make.
- Versatile: While it’s a natural fit for pork, like ribs and chicken thighs, this blueberry BBQ sauce also complements other meats.
- Make Ahead: Prepare this homemade sauce a day or two in advance for convenience.
The Blueberry BBQ Sauce Recipe
Making your own blueberry BBQ sauce is easier than you might think. Forget about store-bought options, because this homemade sauce is truly one-of-a-kind. Surprise your friends and neighbors with this exceptional sauce, or keep it all to yourself – we won’t judge!
Ingredients
- Blueberries – Fresh or frozen, these juicy berries are the star of the show.
- Ketchup – Provides that familiar BBQ sauce taste we all love.
- Brown sugar – Balances the flavors with a touch of sweetness.
- Apple cider vinegar – Adds a tangy acidity that enhances the overall taste.
- Bourbon – Infuses the sauce with a delightful smoky sweetness.
- Onion and Garlic – These aromatic ingredients elevate the flavor profile.
- Jalapeño Pepper – Adds a pleasant kick, but feel free to adjust the heat level to your liking.
- Salt and Pepper – Essential seasonings to bring out the best flavors.
- Crushed Red Pepper – Optional for those who crave extra spice.
- Neutral Oil – Use grapeseed or canola oil for sautéing the onions and garlic.
- Bay Leaf – Adds a subtle background flavor without overpowering the sauce.
Instructions
- Heat a small amount of neutral oil in a medium pot and sauté the onions and garlic until fragrant and translucent.
- Add the remaining ingredients to the pot and let the sauce simmer for about 30 minutes, stirring occasionally. It should thicken and become syrupy.
- Remove the bay leaves. Use an immersion blender or a regular blender to carefully blend the sauce until smooth.
Tip: Blending hot liquids can be tricky. Leave some space in the blender to allow for expansion, and cover the opening with a folded kitchen towel to release steam while keeping yourself safe from splashes.
Variations and Substitutions
- For a milder version, omit or reduce the amount of jalapeño pepper.
- If you prefer a non-alcoholic sauce, swap bourbon with apple juice.
- Experiment with different berries like blackberries, strawberries, or raspberries for a unique flavor twist. Replace half of the blueberries with your chosen berries.
- Feel free to substitute canned tomatoes for ketchup, but be aware that you may need to adjust the amounts of vinegar and sugar since ketchup is already seasoned.
Serving Suggestions
Now that you have your delectable blueberry BBQ sauce ready, it’s time to plan a mouthwatering meal. Here are a few options that pair perfectly with grilled meats and this sauce:
- Grilled Steak: Trade the usual steak sauce for this blueberry BBQ sauce that adds a delightful fruity twist.
- Grilled Lamb Loin Chops: Elevate your lamb dishes by adding a touch of sweetness and smokiness with this sauce.
- Cajun Grilled Potato Wedges: Serve these crispy wedges as a flavorful side dish that complements the tangy sauce.
- Strawberry Arnold Palmers: Combine strawberries, tea, and lemonade for a refreshing beverage bursting with summery flavors.
- Blueberry Lemonade: Enjoy a vibrant and sweet drink made with blueberries, lemons, sugar, and water.
Tools and Equipment
To make the process even smoother, here are some helpful tools you might want to consider:
- Vitamix Blender: Invest in a reliable blender like the Vitamix for effortless blending and smooth consistency.
- Dutch Oven: A sturdy, heavy-bottomed pot is perfect for making BBQ sauce and many other delicious recipes.
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Originally published on 6/12/17.
