Best Cherry Barbecue Sauce Recipes

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
• Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
• Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.

RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Mix barbeque sauce, cola, preserves, mustard and hot sauce in a 2 quart saucepan.
• Heat to boiling; reduce heat to medium low and simmer covered for 30 to 40 minutes, stirring occasionally until sauce is slightly thickened.
• Mix together the seasoned salt, pepper, garlic powder and ginger in a small bowl.
• Rub the spice mix into the ribs.
• Wrap ribs in heavy duty foil; grill over direct heat, turning occasionally for 30 minutes.
• Carefully open the foil and remove the ribs to the hot grill rack.
• Glaze the ribs with the sauce and continue cooking until done, watching carefully so that the ribs do not burn and turning to glaze both sides.
• Heat remaining sauce to a boil; boil and stir one minute.
• Serve sauce with ribs.

CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

JALAPENO-STUFFED BACON-WRAPPED SHRIMP WITH CHERRY COLA BARBECUE SAUCE

Steps:

• For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.)
• For the shrimp: Preheat a cast-iron skillet or griddle over medium heat.
• Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the "spine" of each shrimp (where it's been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks.
• Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes.
• Serve the shrimp with the barbecue sauce for dipping.

SWEET CHERRY COKE BARBECUE SAUCE

Steps:

• combine all ingredients in a saucepan and bring to a boil.
• reduce heat and simmer for 1 hour, stirring occasionally.

CHERRY BOMB BARBECUE SAUCE

Steps:

• In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
• Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
• Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE

Steps:

• Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.

PULLED CHICKEN WITH CHERRY-CHILE BARBECUE SAUCE

Steps:

• 1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.
• 2. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
• 3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
• 4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.

DINOSAUR BONES WITH CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Mix paprika, brown sugar, coarse salt, onion powder, black pepper, cinnamon, and cardamom in small bowl for spice rub. Arrange ribs on baking sheet. Sprinkle 3 tablespoons spice rub over each side of each rib rack. Let ribs marinate at room temperature while preparing grill. Fill spray bottle with cherry juice.
• For charcoal grill:
• Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; pour onto lower grill rack, arranging around drip pan. Drain wood chips; scatter over coals. Return grill rack to barbecue. (You may need to light additional charcoal in chimney to replenish coals in barbecue.)
• For gas grill:
• Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan over unlit portion of grill. Return top rack to barbecue.
• Place ribs on grill rack over drip pan (ribs may extend beyond pan). Cover grill and cook ribs 30 minutes. Uncover grill; rotate ribs for even cooking (do not turn over). Spray ribs with cherry juice. Cover and continue to grill ribs until browned, very tender, and meat begins to shrink away from ends of bones, spraying with cherry juice every 15 minutes, about 1 hour 30 minutes to 1 hour 45 minutes longer.
• Brush ribs with Chipotle-Cherry Barbecue Sauce . Turn over; grill over direct heat until slightly charred, about 2 minutes. Transfer to work surface. Cut between bones. Serve with remaining sauce.

CHIPOTLE CHERRY BARBECUE SAUCE

Steps:

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
• Move the mixture to a food processor and blend until smooth.
• Transfer to a bowl and let cool before you use it.
• The glaze can be refrigerated for up to 2 weeks. Enjoy!

CHERRY BARBECUE SAUCE

Steps:

• Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.
• Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.)

CINNAMON-CURED SMOKED CHICKEN BREASTS WIH CHERRY BARBECUE SAUCE

Steps:

• Whisk 4 cups water, coarse salt, and sugar in large bowl until sugar dissolves. Add chicken breasts, sliced onion, lemon slices, and broken cinnamon sticks. Cover bowl with plastic wrap and refrigerate 1 hour.
• Prepare barbecue (medium-high heat). Place wood chips in 8x6-inch foil packet left open at top; set packet atop coals 5 minutes before grilling chicken. Remove chicken from marinade; discard marinade. Grill chicken until just cooked through, about 8 minutes per side. Transfer chicken to platter. Serve, passing Cherry Barbecue Sauce separately.

MIXED GRILL WITH CHERRY COLA BARBECUE SAUCE

Steps:

• For spice rub:
• Mix all ingredients in small bowl to blend. DO AHEAD: Can be made 2 weeks ahead. Store in airtight container at cool room temperature.
• For mixed grill:
• Remove top rack from grill. Place foil drip pan in center of bottom rack; fill halfway with water (if using 2-burner gas grill, place drip pan on 1 unlit burner).
• Prepare barbecue (medium heat). Sprinkle ribs with salt and 3 tablespoons spice rub. If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of drip pan (you'll need to light more briquettes in chimney to replenish 1 or more times during grilling). If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite drip pan.
• Drain wood chips. If using gas grill, stack 2 mini loaf pans and fill with 1 cup drained wood chips. Stack remaining 2 mini pans and fill with 1 cup drained wood chips. Place pans on flame. If using charcoal, scatter 2 cups drained chips over coals. Brush top grill rack with oil; return to barbecue.
• Place ribs on grill rack over drip pan. Cover barbecue; grill until meat is coming away from bones, turning and repositioning every 30 minutes and adding more wood chips to pans as needed, about 1 1/2 hours. Maintain barbecue temperature at 350°F, opening vents wider for more heat or partially closing for less heat. Transfer ribs to rimmed baking sheet; cool.
• DO AHEAD: Ribs can be made 1 day ahead. Cover and chill. Remove drip pan from barbecue.
• Lightly brush grill racks with oil. Prepare barbecue (medium heat). Sprinkle chicken with salt and remaining spice rub. Place chicken, sausages, and ribs on grill racks; cover and grill 7 minutes, turning occasionally. Brush ribs with 1 cup cherry cola sauce; cover and grill until chicken is cooked through and ribs are glazed, turning frequently, about 5 minutes longer. Transfer sausages to platter; transfer ribs and chicken to cutting board. Cut pork between bones; cut chicken crosswise into 3/4-inch-wide strips. Transfer to platter with sausages. Serve with remaining cherry cola sauce.
• * Hot smoked Spanish paprika is available at specialty foods stores and from tienda.com; smoked paprika is now available in the spice section of some supermarkets.
• What to drink:
• Surprisingly, an offdry Riesling is excellent with the sweet and spicy flavors in this menu. We like the 2006 Riesling ($14) from Koehler Winery in California's Santa Ynez Valley. Its citrus and green apple flavors are a nice foil for the smoky chiles here. For a more classic pairing, go for beer: Try a hoppy, malty IPA (India Pale Ale), like Northern California's Lagunitas IPA ($9 for a six-pack).

GRILLED CHICKEN WITH CHERRY-CHIPOTLE BARBECUE SAUCE

Steps:

• Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish or sealable bag, large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours, overnight is better.
• Preheat grill to high. Oil the grill by placing folded paper towel in tongs and rub it over the racks. Remover chicken from the marinade. Transfer the narinade to a medium skillet.
• Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

CHEF ERIN FINEGAN'S CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Add onions and sautee until they are golden brown (about 5-7 minutes).
• Add garlic and stir for 1 minute.
• Deglaze with the grenadine and quickly add ketchup, jam, cola, brown sugar, and vinegar then bring to a simmer, stirring occasionally.
• Reduce heat to medium-low, simmer uncovered until reduced to about 4 cups stirring often to prevent scorching (about 40-50 minutes).
• Stir in 1 teaspoon of siracha.
• Season to taste with sea salt and fresh ground black pepper and more hot sauce, if desired.
• Transfer to bowl and cool completely.
• May be refrigerated for up to 2 weeks.

SWEET CHERRY-COLA BARBECUE SAUCE

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and gently simmer for 1 hour, stirring occasionally.

SWEET CHERRY BOURBON BARBECUE SAUCE

Steps:

• 1. In a med. saucepan, cook the onion and garlic in hot oil over med. heat for about 5 min. or until onion is tender.
• 2. Stir in cherries, bourbon, chili sauce, Worcestershire sauce, molasses, cider vinegar, mustard, salt, and pepper.
• 3. Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 min. or until the mixture reaches the desired consistency, stirring occasionally.
• 4. Brush the sauce on beef, pork, or poultry during the last 10 min. of grilling.

SLOW-COOKER PULLED TURKEY WITH CHERRY-CHIPOTLE BARBECUE SAUCE

Steps:

• Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet.
• Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high.
• Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve.
• Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm.
• Serve the reserved cherry-chipotle barbecue sauce on the side.