Earlier this year, we knocked out a rack of red, white, and blue babyback barbecue ribs. They were a huge hit and this raspberry barbecue sauce recipe made that happen. Feel free to give it a go!
Ingredients
- 3 Cloves garlic Minced
- 1/4 Tsp olive oil
- 1-1/4 Cups Ripe raspberries Washed
- 3 Tbspn brown sugar
- 1 Tbspn balsamic vinegar
- 1 Tsp Dark molasses
- 1/2 Tsp lemon juice
- 1/4-1/2 Tsp cayenne powder
- 1/4 Tsp salt
- 1/8 Tsp ground black pepper
Servings: Servings
Instructions
- Combine all ingredients in a small to medium saucepan and cook over low to medium heat until it thickens and bubbles (about 15-20 minutes).
- Remove it from the heat and let it cool for 3-4 minutes.
- Transfer the sauce to a food processor and blend it until it’s smooth.
- Optionally, you can strain it through cheese cloth to get rid of the seeds.
- Transfer the sauce to a storage container. Cover it, let it cool, and then refrigerate it overnight to let the flavors blend.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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