This past weekend I made up an ancho-cherry BBQ sauce that I used on two cooks. On Saturday we had stuffed hamburgers for a get together celebrating a good friend’s B-day. We had a bunch of mouth-watering ingredients to stuff the burgers with (I used my Burger Pocket Press of course 🙂 ), but the ancho-cherry BBQ sauce we topped them made them out of this world. We were all having a really great time hanging out, enjoy a couple drinks, playing with the kids, etc…but when we sat down and dug into those burgers, most of the talking ceased 🙂
So there I was after having just annihilated my massive burger and while I was recovering I thought to myself…”What should I use the rest of the sauce on?”….Needless to say if you’ve already peeped the pics below…baby backs! The next day was going to be a chill day for us and we hadn’t had ribs in a few weeks so it was a no-brainer at that point. On top of that…I’ve recently received several viewer requests on my YouTube channel (please subscribe!!) to perform an indirect cook on my 2013 model Weber Jumbo Joe. The Jumbo Joe (or “JJ”) is an 18.5″ portable charcoal kettle/grill which has quickly become my go-to portable charcoal setup (my Weber Smokey Joe hasn’t been too happy about that….). It’s primary purpose is on-the-go portable charcoal grilling ideal for camping, tailgating, etc….but it is large enough to actually perform an indirect “low and slow” smoke on.
I have a video at the bottom of this post with step-by-step instructions from start to finish for making the sauce and setting up the JJ to smoke on, but here are the ingredients/instructions written out for ya:
Ancho-Cherry BBQ Sauce Recipe
2 large dried ancho chiles stemmed and seeded (Ancho chiles are dried poblano peppers and you may have to look around for them…)
3/4 cup dried tart cherries (I used the Sun-Maid brand that I picked up at Publix)
1 1/4 cup apple cider vinegar
3/4 cup ketchup
3/4 cup brown sugar
1/4 cup water
3 Tbsp molasses
2 garlic cloves (minced)
Pinch of ground cloves
Combine all the ingredients in a sauce pan, bring to a boil then reduce heat and simmer for 20-30 minutes until the chiles and cherries begin to soften. Next, pour the sauce into a blender or food processor and purée for 15-20 seconds. At that point, if the sauce isn’t as thick as you would like you can put it back on the stove and simmer a bit more until desired consistency. Set aside and use as a basting and finishing sauce for pork or beef ribs.
Enjoy the pictures! I hope these entice you to try this sauce recipe out some time soon!