Cherry Whiskey BBQ sauce

When I first tasted Rhone to the Bone, BBQ came to the mind. You are first hit with chocolate covered cherry aromas, but the smokey backbone really makes me want to dig into some roasted meat. 

These slow smoked ribs are topped with a cherry whiskey BBQ sauce that pairs heavenly with CĂ´tes du Rhone it won’t leave you disappointed

Cherry Whiskey BBQ sauce




1 tbsp olive oil
½ cup onion diced
5 cloves garlic minced
¼ whiskey
1 cup tomato sauce
1 cup frozen cherries halved
1 tbsp worcheshire sauce
1 tsp liquid smoke
1 tbsp gochugaru ( or 1 tsp red pepper flakes)
1 tbsp dijon mustard

1: over medium high is a saucepan heat up olive oil, Add onion and saute until tender and translucent. Add garlic and stir until fragrant. 

Deglaze the pan with whiskey, scraping up any browned bits in the pan. Add tomato sauce, cherries, worcheshire sauce, liquid smoke gochugaru and dijon mustard. Stir to combine

2: Reduce heat to medium low and let simmer for 15 minutes. Remove from heat and transfer the contents of the pan to blender. Blend until smooth

3: Pour yourself a big glass of cotes du rhone and dip all your goodies coming off the grill in this killer sauce!

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