Blackberry BBQ Sauce

Once again I am going to share a recipe from the cookbook, The Encyclopedia of Cajun & Creole Cuisine, by Chef John D. Folse. I am still combing through all of the 800 + pages and I am sure I will share many more recipes before all is said and done.

The following recipe caught my eye because I love BBQ sauce and it uses ingredients that I readily keep on hand. It is recommended for pork tenderloins, chops, or ribs. I used it for chops and it was wonderful. So, let's get started, shall we?

Blackberry Barbecue Sauce

1/2 cup blackberry preserves
1 1/2 cup ketchup
1/8 cup packed brown sugar
2 tbsp cane syrup (I used molasses.)
1/8 tsp cayenne pepper
1/4 tsp mustard powder
2 tbsp red wine vinegar
1/2 cup fresh blackberries (I used berries from our farm that I had frozen and thawed.)


In a large bowl, combine all ingredients. Mix well.

It comes out a little spicy and I was expecting a little sweetness, but there isn't much. It is still very good.

*Optional Step*

If you would like a dry rub to apply to your pork before grilling use this recipe. I used the dry rub and then applied the Blackberry BBQ Sauce just before my chops were finished.

*Dry Rub*

1 tbsp granulated garlic

2 tbsp ground black pepper
1 tbsp salt
1 tbsp mustard powder

1 tbsp chili powder

1tbsp ground cumin

1 tbsp packed brown sugar

2 tbsp ground paprika

1/2 tsp dried oregano

Combine dry ingredients in a bowl. Sprinkle pork with mixture and rub in spices. Let rubbed meat sit at least 1 hour in refrigerator before grilling.

Grill pork and apply BBQ sauce just before it is finished.

Excellent!