Looking for a great homemade BBQ sauce? This homemade BBQ sauce for ribs is so good, it will become your go-to BBQ sauce. You’ll never want to buy store bought BBQ sauce again.
Making your own BBQ sauce is so much better than store bought. You know what it is made from, it tastes better and it is easy to do. This homemade BBQ sauce for ribs is great on anything you like BBQ sauce on.
How do you make your own barbecue sauce?
Barbecue sauce is easy to make. This recipe for homemade BBQ sauce is made in the Instant Pot. It is easy to change this recipe to be made on the stovetop. It is best to make this homemade barbecue sauce beforehand so that the flavors can meld together.
How Do You Make BBQ Sauce From Scratch Without Ketchup?
While there are plenty of recipes that feature ketchup as the base of the bbq sauce, I personally like a BBQ sauce without ketchup. This recipe for dark cherry BBQ sauce uses tomatoes as the base instead of ketchup. This gives the homemade BBQ sauce a much better taste.
How can I thicken my BBQ sauce?
When you are making homemade bbq sauce, you want a nice thick sauce. Sometimes, the bbq sauce doesn’t get as thick as I would like. If you need to thicken BBQ sauce, it is easy to do. Cornstarch or flour is used to thicken BBQ sauce and it doesn’t change the flavor of the sauce. When using cornstarch to thicken barbecue sauce, you want to use 1 tbsp cornstarch and 1 tbsp cold water per cup of sauce you want to thicken. If using flour, add 2 tbsp of flour with 1/4 cup of water.
How to Make Homemade BBQ Sauce for Ribs
This flavor-packed BBQ sauce combines the natural sweetness of cherries and maple syrup with the welcoming warmth of the ginger, cinnamon, and rosemary. Dark Cherry BBQ Sauce is perfect over Instant Pot Baby Back Ribs.
Homemade Dark Cherry BBQ Sauce
For best results, prepare this recipe one or two days in advance. Although it can be enjoyed immediately, this sauce really comes into its own when the flavors are given time to fully develop.
Does your Instant Pot Say Burn? Learn what the message means and how to prevent it.
Prep time: 5 minutes
Cook time: 10 minutes + time to come to pressure
Serves 6-8
Ingredients:
2 T. extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2½ c. fresh or frozen dark cherries pitted
1 10-oz. can diced tomatoes with green chilies, with liquid
3 T. apple cider vinegar
2 t. fresh ginger, finely minced
1½ t. ground cinnamon
½ t. smoked paprika
3 T. maple syrup
1 T. fresh rosemary, finely chopped
2 t. liquid smoke (optional)
Sea salt and black pepper, to taste
Directions:
- Add olive oil to Instant Pot and select the “Sauté” function on the high-temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
- Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.
Note: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently until the excess liquid is reduced and the sauce reaches the desired consistency.
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Homemade Dark Cherry BBQ Sauce
Ingredients
- 2 T. extra virgin olive oil
- 1 medium shallot finely chopped
- 3-4 cloves fresh garlic finely minced
- 2½ c. fresh or frozen dark cherries pitted
- 1 10- oz. can diced tomatoes with green chilies with liquid
- 3 T. apple cider vinegar
- 2 t. fresh ginger finely minced
- 1½ t. ground cinnamon
- ½ t. smoked paprika
- 3 T. maple syrup
- 1 T. fresh rosemary finely chopped
- 2 t. liquid smoke optional
- Sea salt and black pepper to taste
Directions
- Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
- Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.
- Note: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently, until the excess liquid is reduced and the sauce reaches the desired consistency.
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