Number Of Ingredients 10 Steps:
Combine all of the ingredients in a medium sauce pan and heat over medium-high heat. Once you hit the boiling point, turn the heat down and simmer for around 15 minutes until the sauce begins to thicken (as the berries break down), stirring occasionally. Remove the pan from the heat and allow to cool to room temperature. Pour the sauce into a blender, food processor or any other liquifying contraption you have sitting around in the cabinets. Blend the ingredients until liquified. Brush the blueberry barbecue sauce over some grilled pork chops, chicken or ribs and serve with some extra sauce on the side! Again, I think it’s a pretty delicious sauce and something different to serve to your guests at the next cookout. Let me know if you make it even better and want to share with the rest of our grilling fanatics. Before we go though, my youngest son wanted to pass along a blueberry picking tip. If your hands get dirty, no sweat, just use your mouth:
Time 15m Yield 2 cups Number Of Ingredients 7 Steps:
In a saucepot on medium heat, add the blueberries, sambal, ketchup, brown sugar, apple cider and tomatoes. Cook, while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes. Simmer on low to further reduce if desired. Taste and add salt only if you feel it is needed.
Time 30m Yield 4 cups. Number Of Ingredients 5 Steps:
In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.
Time 10m Yield 16 Number Of Ingredients 6 Steps:
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.
Time 40m Yield 1 1/3 cups Number Of Ingredients 8 Steps:
Put all ingredients in a blender and pulse until the berries are fully pureed. Pour into a a small sauce pan. Bring to a simmer then turn down the heat to low. Cook On low until the sauce is reduced by 1/3 be sure to stir occasionally. Serve with anything barbecued.
Time 50m Yield 192 Number Of Ingredients 19 Steps:
Combine blueberries, ketchup, sugar, blackberry jelly, vinegar, corn syrup, tomato paste, margarita mix, red chile peppers, jalapeno pepper, rum, sea salt, paprika powder, blackening seasoning, soy sauce, garlic powder, liquid smoke, black pepper, and lime juice together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until sauce is smooth, about 30 minutes. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Yield Makes 4 cups Number Of Ingredients 5 Steps:
In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes. In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.
Time 15m Yield 2 cups Number Of Ingredients 6 Steps:
Combine ingredients and use as a basting sauce for pork ribs or chicken. Grill or bake as desired.
More about “black and blue berry bbq sauce recipes”
Time 50m Yield 192 Number Of Ingredients 19 Steps:
Combine blueberries, ketchup, sugar, blackberry jelly, vinegar, corn syrup, tomato paste, margarita mix, red chile peppers, jalapeno pepper, rum, sea salt, paprika powder, blackening seasoning, soy sauce, garlic powder, liquid smoke, black pepper, and lime juice together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until sauce is smooth, about 30 minutes. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
