Oregon Blackberry Bar B Q Sauce Recipes

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BLACKBERRY BBQ SAUCE

Sweet and fruity basting sauce that will have your guests clamoring for your 'secret.' It is an especially good sauce for pork or beef ribs.

Provided by Point Ina James

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6



Blackberry BBQ Sauce image

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.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 14.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 251.3 mg, Sugar 13.2 g

½ cup blackberry preserves
1 ½ cups ketchup
⅛ cup brown sugar
⅛ teaspoon cayenne pepper
¼ teaspoon mustard powder
2 tablespoons red wine vinegar

BING BANG BEST BAR-B-QUE SAUCE

Provided by Food Network

Number Of Ingredients 12



Bing Bang Best Bar-B-Que Sauce image

Steps:

  • This recipe has a unique flavor to it after we had a bumper crop of Bing cherries from our tree. Enjoy it!
  • Simmer all of the above ingredients on medium heat for 30 minutes.
  • Then put in an ovenproof baking dish and bake in 375 degree oven for 1 hour till thick and rich.
  • Use for coating meat, fish or poultry.

5 cups finely chopped, pitted Bing cherries
1/4 cup light brown sugar
1/4 cup dark molasses
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 cup apple juice
1/2 cup grape juice
1/4 cup honey

BUFFALO TENDERLOIN WITH TETON BLACK BAR-B-QUE SAUCE

Provided by Food Network

Categories     main-dish

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 17



Buffalo Tenderloin with Teton Black Bar-B-Que Sauce image

Steps:

  • Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness.
  • Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and kosher salt.
  • Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato.

6 to 8 (8-ounce) buffalo tenderloins
Freshly ground black pepper
Kosher salt
2 tablespoons pureed roasted garlic
2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace)
1 tablespoon chopped shallots
1 sprig rosemary leaves stripped from stem, coarsely chopped
1 sprig thyme, stripped
3 leaves sage, chopped
1 teaspoon chopped garlic
1/2 cup port wine
1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves)
1 cup maple syrup
1/2 cup red wine vinegar
1 1/2 cups Worcestershire sauce
1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)
Braised spinach and your favorite potato, for serving, optional

RUDY MIKESKA'S BAR B-Q SAUCE

Provided by Food Network

Time 35m

Yield 3 to 4 gallons

Number Of Ingredients 12



Rudy Mikeska's Bar B-Q Sauce image

Steps:

  • In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, tomato vegetable juice, and tomato puree. Taste and adjust the seasonings.

1 pound butter
1 pound onions, finely chopped
5 lemons, cut into 8 wedges, lengthwise
1/3 gallon Worcestershire sauce
3 ounces red wine vinegar
3 ounces granulated garlic
1 to 2 pounds brown sugar, to taste
1 gallon ketchup
12 ounces tomato juice
8 ounces tomato vegetable juice
Tomato puree, as needed for thickness
Salt and freshly ground black pepper, to taste

RUDY MIKESKA'S BAR B-Q SAUCE

Though the quantities are large, these are the recipes tested by the chef.

Provided by Food Network

Time 25m

Yield 3 to 4 gallons

Number Of Ingredients 12



Rudy Mikeska's Bar B-Q Sauce image

Steps:

  • In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.;

1 pound butter
1 pound onions, finely chopped
5 lemons, cut into 8 wedges, lengthwise
1/3 gallon Worcestershire sauce
3 ounces red wine vinegar
3 ounces granulated garlic
1 to 2 pounds brown sugar, to taste
1 gallon ketchup
12 ounces tomato juice
8 ounces V-8 juice
Tomato puree, as needed for thickness
Salt and freshly ground black pepper, to taste

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