A quick and flavorful twist on classic BBQ—made with cherry preserves and soda for rich, bold flavor. No fancy ingredients or prep, just an easy stovetop simmer. Makes 2 cups.
Prep Time:5 minutesmins
Cook Time:20 minutesmins
Total Time:25 minutesmins
Ingredients
Base
¾cupblack cherry soda6 ounces (you will need an additional tablespoon for the slurry, so don’t drink the rest of it just yet!)
½cupcherry preserves
2tablespoonsred wine vinegar(can substitute apple cider vinegar or even white wine vinegar)
1 ½tablespoonsbarbecue sauce
1tablespoonDijon mustard
2teaspoonssoy sauce
½teaspoonground ginger
½teaspoongarlic powder
¼teaspooncoarsely ground pepper
pinchsalt
Slurry for Thickening
1tablespooncornstarch
1tablespooncherry soda
Instructions
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.
Make slurry. In a separate small bowl, whisk together the remaining tablespoon of black cherry soda and the cornstarch to make a slurry.
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.
Notes
The brand of soda and barbecue sauce is not a big deal.Homemade barbecue sauce can last 1-2 weeks in the fridge and can easily be made in advance.Nutritional information is for 2 tablespoons.