Black Cherry BBQ Sauce Recipe

[lemayp]

Interesting, I wouldn't have thought about using snow cone flavoring...

[58limited]

This does look good, I'll have to try it.

[Daba's BBQ]

No joking - I made ribs using the 2-2-1 method, my rub, and this sauce. They were the absolute best, moist and fall-off-the-bone baby back ribs I ever had, be it home, restaurant or truck.

[Spinaker]

Nice! Thank you for sharing this. I bet this is great on ribs.

[Daba's BBQ]

Murdy - I made a brisket for July 4th and had this as one of the dipping sauces. Yummo!

[Murdy]

Interesting. Sounds good for burnt ends.

[Daba's BBQ]

Murdy - I tried a few, but the one that I personally like is Koji Wild Cherry Sno Cone syrup

here you go - https://www.target.com/p/koji-wild-c...gclid=Cj0KCQjw

[Daba's BBQ]

I use a 1/4 cup of steak sauce. A1 is my go-to sauce, but any sauce with a good bite to it should do the trick.

As for the syrup, like brown sugar, it is kind of subjective. For me, I use about 1/4 cup syrup to 3/4 water. I then taste it and make adjustments accordingly.

[Murdy]

Are you using cherry syrup like for mixing drinks? Or something else?

[Huskee]

How much cherry syrup diluted in the water? How much brown sugar? Does steak sauce mean something along the lines of A1?

[Daba's BBQ]

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Good morning everyone.

I made this black cherry bbq sauce that I use for my ribs. I use the 2-2-1 method and baste for the last 30 minutes or so.

Here is the recipe.

• Cherry syrup diluted in one cup of water 1/4 cup syrup/3/4 cup water). I use Koji Wild Cherry syrup from Target.
• 1 cup ketchup
• 1/4 cup Worcestershire
• 1/4 cup A1 (or similar) steak sauce
• 1/2 tsp each of garlic powder, black pepper, and onion powder
• Brown sugar (optional)*
• Bring to a boil on medium heat
• Reduce to low and simmer for 6-7 minutes

This will yield enough for approximately 2 large racks of ribs, depending on how often you baste. Personally, I like to leave an amount left over for those who like to dip or add some more sauce while they eat.

*depending now whether you or your guests prefer a sweet sauce or one that has a bit more tanginess to it; personal preference, of course.