Cherry Barbecue Sauce

A tangy and sweet sauce that's perfect for brushing on ribs or using as a flavorful dip for your favorite grilled dishes.

Prep Time5

Cook Time20

Total Time25

Course: Pantry Staple

Cuisine: American

Keyword: Summer

Servings: cups

Calories: 290kcal

Author: Katie

6 ounces black cherry soda ¾ cup (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
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

Combine base ingredients in a saucepan. 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 into sauce and bring to a simmer, whisking often until the sauce thickens. Remove from heat and refrigerate for later use or brush on ribs.

I used Bonne Maman preserves and IBC brand black cherry soda. I also used Sweet Baby Ray’s barbecue sauce. The brand of either one is not a big deal.

Homemade barbecue sauce can last 1-2 weeks in the fridge and can easily be made in advance.