Blueberry Barbeque Sauce

Blueberry Barbeque Sauce

After having some spectacular blueberry barbequed ribs on a visit to the southern US quite a while back, I've been meaning to experiment with creating a blueberry barbeque sauce of my own and this week I finally got around to it. I tried a couple of recipes but neither one quite made the grade but when I mixed them together the result was quite delicious. With just a little tweaking, it was a hit on some simple grilled chicken at dinner the other night but stay tuned, I'm experimenting with honey barbeque wings, slow cooked ribs and a blueberry barbeque version of pulled pork in the coming weeks using this unusual but delicious sauce.

Blueberry Barbeque Ribs

Makes about 3 cups of barbeque sauce.

• 2 tbsp olive oil
• 1 large red onion, finely diced
• 1 shallot, minced
• 3 cloves garlic
• 3 1/2 cups fresh or frozen blueberries
• 1 large apple diced
• 1 tbsp grated fresh ginger
• 3 tbsp Worcestershire Sauce
• 1/2 cup strong black coffee
• 1/2 cup bourbon (or substitute apple juice)
• 1 cup ketchup
• 1/2 cup apple juice
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1\2 cup balsamic vinegar
• 1/2 tsp black pepper
• 1/2 kosher salt
• 1/4 tsp ground cumin
• 1 tsp chipotle powder(more or less to taste)
• 1 tbsp smoked paprika
• 1/2 tsp cinnamon

In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned.

Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the mixture begins to thicken. Let the sauce cool before pureeing until smooth in a food processor or blender. Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.