Blueberry season is here and I couldn’t be happier about it. I’ve been on a bit of a “blueberry bender” as of late. I have “blueberried” everything feasible including barbeque sauce, because, why not? This Blueberry Bourbon BBQ sauce will soon be your go-to for ribs. I paired it with a slab last weekend and it was wildly delicious. The copious amount of vinegar lends itself nicely to fatty pork. The sweet jamminess of the blueberries with the heat from the peppers comes together to make this bbq sauce out of this world.
Making BBQ sauce from scratch is not at all difficult. The most torturous part of the entire operation is waiting for it to cook down so it can be blended and consumed. Last weekend, I paired it with baby back ribs. The fatty pork with the vinegar and heat in the sauce made quite an excellent combination. What was NOT excellent was running out of propane just as I was about to sauce the ribs. How I wish I were kidding…
Watch Me Make Blueberry Bourbon BBQ Sauce:
We are now officially in Hurricane Season in Florida and I had sent The Girl on an errand to fill up the spare propane tank. I figured the one I had on the grill was getting low, but it was only a couple of months old so it didn’t seem urgent. I had miscalculated just how low it was, as I heard a “poof” just when I opened the lid to sauce the ribs. It was rather windy that afternoon, so I chalked it up to the wind extinguishing the flame. I quickly learned when I tried to reignite the grill that I was in a sad state of no propane. As if the universe sensed my predicament, The Girl arrived home at the exact moment when I was taking the ribs off of the grill to put them in the oven. Serendipitous timing, indeed!
Used In This Recipe:
- 1 lb fresh blueberries, picked over
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/2 - 3/4 cup apple cider vinegar
- 1/2 cup bourbon
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper
- 1 tablespoon canola oil
- 2 small or 1 large bay leaf
- Heat canola oil over medium heat and sauté onions and garlic until translucent and fragrant. Combine everything in a large pot and cook down for approximately 30 minutes, until thickened and syrupy.
- Remove bay leaves and let cool slightly.
- Transfer to a blender and pureé until smooth.
- Store in airtight container in refrigerator.
- I happen to love vinegar, so I used 3/4 cup. If you are not a fan of the strong flavor, use 1/2 cup.