Chicken cordon … cream? Cherry chestnut cake?
No. Just no. For some reason, though, this week both of our new recipes started with B, and FOR GOOD REASON. Bourbon is delicious, and lots of flavors go well with it. So, there. Remember when I told you that our neighbor Sebastian gave us some wild boar ribs, and we were sure what to do with it? Well, we smoked half and roasted half, and made this sauce to go with them. They were DELICIOUS cooked just like you would regular pork ribs – who’d have thought it? There was also kind of a flank steak piece attached that we had no clue what to do with, so we stuck it back in the freezer. Any ideas on this one? What is it?
But this sauce. Blueberry and bourbon as the base, with lots of yummy spices. Once you gather all your ingredients, BBQ sauce is totes simple to make – combine everything in a skillet, bring to a boil, and let it cook and reduce until it forms a sauce! Cinchy.
You need Worcestershire sauce, apple cider vinegar, chicken stock, blueberries, bourbon, brown sugar, cayenne pepper, and onion, garlic, and chili powders. Pretty basic stuff, and if you don’t have apple cider vinegar feel free to use anything that you like. Balsamic would be delicious, and IT STARTS WITH A B. So.
That’s it! Like I said, we served this with the ribs, but you could serve this on any grilled protein that you like. It’s a great blend of sweet and spicy, and the bourbon makes you want to eat a ton of it – it’s such a unique flavor for sauces.
In addition to how excited I am about the letter B, this is also BLUE for the 4th of July. I guess this means I need to make something that’s Red and White next week. We’ll see.
- 1 cup fresh blueberries
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1/2 cup chicken or vegetable stock
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 1/2 teaspoon cayenne pepper, plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Combine all ingredients in a small sauce pan, cover, and bring to a boil. Reduce the heat and remove the lid; simmer for 20-30 minutes until slightly reduced, thickened, and blueberries have burst. Taste, and adjust seasoning to your preference.