As I said in the prior post, my buddy wanted to have spicy ribs but I have been wanting to try making barbecue sauce using my haskaps. I did both and here is the recipe and technique for my Haskap Barbecue Sauce. If you don’t have haskaps, you can substitute blueberries.
The recipe for this sauce is at the end of this post.
I started by melting the butter in a saucepan over medium heat. I stirred in the rest onion and garlic powder and let them sizzle for 30 seconds.
I added the rest of the ingredients and brought them to a boil. Then I reduced the heat and simmered for 15 minutes.
At this point you can run the sauce through a sieve if you want it smooth. You can also leave it chunky. I chose chunky,
I really like this. It is sweet with a nice fruity note that goes great with the pork without being overpowering. My skeptical buddy was surprised at how good it was. He thought it would be too fruity but said it was as good as the spicy sauce.
The Old Fat Guy
- 15 ml (1 tablespoon) butter
- 10 ml (2 teaspoons) onion powder
- 5 ml (1 teaspoon) garlic powder
- 3 ml (1/2 teaspoon) Sriracha sauce
- 25 ml (2 tablespoons) bourbon
- 250 ml (1 cup) haskap berries (may use blueberries)
- 25 ml (2 tablespoons) cider vinegar
- 25 ml (2 tablespoons) brown sugar
- 8 ml (1 1/2 teaspoons) molasses
- 1 pinch allspice
- 25 ml (2 tablespoons) maple syrup
- Heat butter over medium heat.
- Add onion and garlic powder and stir for 30 seconds.
- Add remaining ingredients.
- Bring sauce to a boil.
- Reduce heat and simmer for 10 minutes.
- Optionally, you may force the sauce through a sieve if you want it smooth or you can leave it chunky