Cherry Rum Barbecue Sauce

My husband and I discovered some amazing spiced rum. We were apprehensive because most spiced rums taste like chemicals to us. This one…this one tasted like cherries!! It is my new favorite cooking alcohol. It is delicious to soak berries, adding just some whipped cream on top. It’s fabulous in coke – cherry coke!

And it makes for an amazing, sticky sweet barbecue sauce!

Here’s How to Do it:

First, put the thawed cherries, cherry juice and the cherry jam into a sauce pan and heat on low.

Puree the remaining ingredients in a blender, except the rum. Stir into the cherries and continue to cook on medium-low until the sauce begins to thicken.

Add 1/2 the rum and simmer another 10 to 15 minutes. (I used this time to sip a little too – calms the cook).

Remove from the heat and stir in the remaining rum. The sugars from the alcohol will caramelize on the meat and the alcohol will cook out, leaving a sticky sweet sauce on your ribs or chicken.

Store the barbecue sauce airtight in the refrigerator for one to two weeks, unless you use it all up in a few days, like we did!

To use, slather the sauce on ribs or chicken and grill until the meat is cooked and the sauce is crisp and gooey with little burnt spots.

5 from 3 votes

Print

Cherry Rum Barbecue Sauce

A salty sweet and sticky barbecue sauce. Great for ribs, chicken or even beans.

Course: sauce

Cuisine: American

Keyword: barbecue, chicken, ribs, sauce

Servings: 1 cups

Author: HelenFern

Ingredients

• 1 cup frozen, unsweetened dark cherries, thawed (Keep the juice it makes)
• 2 Tablespoons cherry jam or preserves
• 1/4 cup cherry juice (from the frozen cherries thawing)
• 1/4 teaspoon crushed fresh garlic
• 1/4 cup white balsamic vinegar
• 1 14.5-oz can diced tomatoes with garlic and olive oil
• 3 Tablespoons brown sugar
• 1/2 teaspoon coarse chile powder
• 1/2 teaspoon lemon pepper
• 1/2 cup Blackheart Premium Spiced Rum

Instructions

1. First, put the thawed cherries, cherry juice and the cherry jam into a sauce pan and heat on low.

2. Puree the remaining ingredients, except the rum. Stir into the cherries and continue to cook on medium-low until the sauce begins to thicken.

3. Add 1/2 the rum and simmer another 10 to 15 minutes.

4. Remove from the heat and stir in the remaining rum. The sugars from the alcohol will caramelize on the food and the alcohol will cook out.

5. Store airtight in the refrigerator for one to two weeks. 

6. To use, slather the sauce on ribs or chicken and grill until the meat is cooked and the sauce is crisp and gooey with little burnt spots. 

© Copyright 2019 The Lazy Gastronome

Let me tell you, this sauce was so good on these ribs we didn’t even have any leftovers! They were consumed with gusto! It worked out deliciously on chicken too!

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!