And we thought blackberry jam was only for toast! Here it is stirred up with ketchup, brown sugar, mustard, cayenne, and red wine vinegar. The result is a sweet, pungent sauce that is great for pork, duck, or ribs. Use to baste while grilling.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir ketchup, blackberry preserves, bourbon, green onions, red wine vinegar, garlic powder, Worcestershire sauce, mustard, and sea salt together in a bowl.

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Nutrition Facts

53 calories; protein 0.4g 1% DV; carbohydrates 11.3g 4% DV; fat 0.1g; cholesterolmg; sodium 194.5mg 8% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2013
I made blackberry jam from this site to use in place of the blackberry preserves in this recipe. The bbq sauce was absolutely delicious on a roasted chicken. The only thing I would suggest is to add the bourbon a little at a time because I only used 3 teas. Better to adjust like that than to add too much and it overpowers you. Some may like more of a bite from it though and add the full amount. Also I was hesitant to add all of the garlic powder but in the end was a great addition. Again add in a smaller amount at first and test. I added a little sugar to mine. That could have been due to the jam and preserve switch. Had a bit of a gourmet flavor when all was done. Thanks for the great recipe. I'm not sure what the introduction means when it says brown sugar and cayenne in it when there isn't any in the recipe though. Read More
(7)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/24/2013
I made blackberry jam from this site to use in place of the blackberry preserves in this recipe. The bbq sauce was absolutely delicious on a roasted chicken. The only thing I would suggest is to add the bourbon a little at a time because I only used 3 teas. Better to adjust like that than to add too much and it overpowers you. Some may like more of a bite from it though and add the full amount. Also I was hesitant to add all of the garlic powder but in the end was a great addition. Again add in a smaller amount at first and test. I added a little sugar to mine. That could have been due to the jam and preserve switch. Had a bit of a gourmet flavor when all was done. Thanks for the great recipe. I'm not sure what the introduction means when it says brown sugar and cayenne in it when there isn't any in the recipe though. Read More
(7)
Rating: 5 stars
06/25/2018
Made this to go with smoked beef spare ribs. Substituted raspberry balsamic vinegar for the red wine vinegar and simmered the sauce for 20 minutes to bring the flavors together. Fantastic!!!! Will make again for smoked wings! Read More
(2)
Rating: 5 stars
08/05/2017
This was such a nice change from traditional BBQ sauces. Husband slow smoked ribs and asked me to find a new sauce. I found this and he used it as the mop. It was so yummy I will definitely make it again (maybe add a little more bourbon!) Read More
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Rating: 5 stars
07/12/2015
Absolutely wonderful. Didn't change a thing. Totally recommend. Read More
Rating: 4 stars
07/21/2020
I used saguaro fruit for it instead of blackberry preserves. I had saguaro barbecue sauce at a restaurant in the Grand Canyon at a restaurant and have been looking for a substitute ever since. I am glad I tried it. Read More