This homemade blackberry bbq sauce is to-die-for and goes incredibly well on ribs, chicken and pulled pork.
How to Make Blackberry BBQ Sauce
- Heat the oil. In a large saucepan heat the oil over medium heat.
- Saute the onion and garlic. Add the onion and cook for 5 minutes. Add the garlic and cook for 30 seconds.
- Add the other ingredients. Add the blackberries, smoked paprika and cumin and stir to combine.
- Add seasoning. Add the tomato paste, vinegar, sugar, soy sauce, Sriracha and mustard.
- Mix. Mix everything and combine well.
- Boil. Bring to a boil over medium heat.
- Simmer. Reduce the heat and simmer for 20 minutes.
- Add more seasoning. Season to taste with salt and black pepper.
- Blend. Transfer the sauce to a blender and blend until smooth.
- Pour. Pour the sauce into a bottle or jars and refrigerate until ready to use.
- Store for later. The sauce can be refrigerated for up to 1 week.
How to Use Blackberry BBQ Sauce
- Barbecue Chicken – Barbecue chicken is absolutely wonderful when marinated in Blackberry BBQ Sauce right before grilling. It caramelizes beautifully, too!
- Barbecue Pork Ribs – Pork ribs are another great option for the grill. The blackberry really helps to cut through the richness of the pork, making for a wonderful marinade or even as a dipping sauce.
- Barbecue Beef Brisket – Beef briskets are perfect for barbecuing because the BBQ sauce really soaks into the meat and helps tenderize it as it cooks.
- Barbecue Shrimp – Shrimp are quick and easy to grill, and they go great with a flavorful barbecue sauce such as this Blackberry BBQ Sauce. The mild fruity flavor of the sauce pairs well with this lighter protein, and the natural sugars help to char the shrimp as well.
- Barbecue Vegetables – Try grilling vegetables until they are slightly charred on the outside but still crisp on the inside. The Blackberry BBQ Sauce is perfectly tangy, while still offering some natural sugars to complement different types of vegetables.
How to Make Blackberry BBQ Sauce Without Ketchup
If you’re wondering how to make BBQ sauce without ketchup, you’re in luck because this recipe is made with tomato paste as opposed to tomato ketchup.
While they are both made from tomatoes, tomato paste is a denser version and less sweet compared to regular tomato ketchup. As a result, you get a nice, tangy base for your BBQ sauce and you’re free to sweeten it to taste.
How Long Does This Blackberry BBQ Sauce Last in the Refrigerator?
When properly stored, Blackberry BBQ sauce can last for several weeks in the refrigerator. You can also freeze it for later use. When stored in an airtight container, this Blackberry BBQ Sauce can last for up to 6 months in the freezer.
Homemade Blackberry BBQ Sauce
This homemade blackberry bbq sauce is to-die-for and goes incredibly well on ribs, chicken and pulled pork.
Ingredients
- 3 tbsp vegetable oil
- 2-3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 pound blackberries
- 2 tsp sweet smoked paprika
- 1 tsp ground cumin
- ¼ cup tomato paste
- 1 cup apple cider vinegar
- 1 cup brown sugar
- ¼ cup soy sauce
- 2 tbsp Sriracha sauce
- 2 tbsp Dijon mustard
- salt and black pepper to taste
Instructions
- In a large saucepan heat the oil over medium heat.
- Add the onion and cook for 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the blackberries, smoked paprika and cumin and stir to combine.
- Add the tomato paste, vinegar, sugar, soy sauce, Sriracha and mustard.
- Mix to combine.
- Bring to a boil over medium heat.
- Reduce the heat and simmer for 20 minutes.
- Season to taste with salt and black pepper.
- Transfer the sauce to a blender and blend until smooth.
- Pour the sauce into bottle or jars and refrigerate until ready to use.
- The sauce can be refrigerated for up to 1 week.
Notes
Can I Make My Blackberry BBQ Sauce Spicy?
Yes, definitely! In fact, this recipe already incorporates paprika and Sriracha sauce for that heat. However, if you want to increase the spice level, feel free to add more Sriracha and paprika to the recipe.
You could also add some chili powder in place of paprika to add more spice level without affecting the overall flavor of the recipe.
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