Black Cherry Barbecue Sauce (For Pork + Chicken)

I know when you read the ingredients you’re going to think I’m nuts. BUT! I hope you trust me. Black cherry soda, cherry preserves, and a few pantry ingredients might not sounds like the best thing to brush on your ribs, but somehow it is.

The key to this recipe (same with its sister, apricot barbecue sauce) is getting the texture just right. That’s where the cornstarch slurry comes in: whisk it well, add it slowly, and keep stirring as it simmers. This takes less than 30 minutes from start to finish and keeps beautifully in the fridge, so it’s an easy make-ahead for grilling season.

Ingredients and Tools You’ll Need

The black cherry soda gives a great flavor, but any other cherry soda or cherry cola will work. Don’t try to use fresh cherries to replace the preserves. You’ll basically have to cook them down with sugar first to make a jam and then we’re just being silly.

As written, this recipe makes 2 cups, which will fit a half-pint jar. If you’d like to double or triple it, you can make adjustments in the recipe card at the bottom of this post.

Base

• ¾ cup black cherry soda, 6 ounces (you will need an additional tablespoon for the slurry, so don’t drink the rest of it just yet!)
• ½ cup cherry preserves
• 2 tablespoons red wine vinegar (can substitute apple cider vinegar or even white wine vinegar)
• 1 ½ tablespoons barbecue sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons soy sauce
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon coarsely ground pepper
• pinch of salt

Slurry for Thickening

• 1 tablespoon cornstarch
• 1 tablespoon cherry soda

How to Make Cherry Barbecue Sauce

Step One: Mix Base Ingredients. In a medium saucepan, whisk together the 6 ounces of black cherry soda, cherry preserves, red wine vinegar, barbecue sauce, Dijon mustard, soy sauce, ground ginger, garlic powder, pepper, and salt.

Step Two: Make Slurry. In a separate small bowl, whisk together the remaining tablespoon of black cherry soda and the cornstarch to make a slurry.

Step Three: Heat To Thicken. Whisk the slurry into the sauce and bring to a simmer, whisking often until the sauce thickens. Remove from heat and refrigerate for later use or brush on ribs.

Serving & Storing

Serve with homemade ribs, chicken (bone-in or boneless), pork chops, or really any meat at all! Simply brush on the last few minutes of grilling.

The sauce will keep well for up to a week in an airtight container in the fridge. It’s perfect for making ahead of time.

You can freeze the sauce in a sealed container for up to three months. Just thaw it in the fridge overnight before using it.

More Cherry Recipes To Try

• Stock up on cherries at the Farmer’s Market to make some delicious cherry pie filling.
• These bourbon cherries are great for a cocktail, spooned over ice cream, or even added to a pound cake.
• The cherries are just for topping, but you’ll still love this black forest sheet cake :).

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