Blackberry BBQ sauce is a sweet, tangy condiment for just about any meat that you might want to grill.
I was invited to a media/blogger event at Knott’s Berry Farm two weeks ago, as part of their kick-off for their Berry Bloom Fest. Every tasty tidbit we sampled had Boysenberries incorporated into the recipe. In particular, we fell in love with the Boysenberry BBQ Sauce which was served on flank steak skewers, turkey legs and even deep-fried alligator.
I knew I wanted to re-create that sweet, slightly spicy BBQ sauce at home. Since Boysenberries are fairly hard to come by outside of California and even then, the season is pretty short, I decide to make the sauce with Blackberries which are far more common. We sampled the finished blackberry BBQ sauce on chicken as well, but the flank steak was the clear winner. The finished product is not too spicy, so if you like a lot of heat, add more chiles.
This steak rub would work well on grilled pork or chicken as well.
Spicy Meat Rub
- Soak skewers in cold water for at least 30 minutes.
- Mix all the spices together. Toss to cover all steak pieces. Allow to sit on steak for 1 hour and up to 8 hours for more flavor.
- Thread meat on skewers and grill over a medium high heat until medium rare, or desired doneness.
You can leave the rub on overnight for more flavor.
Because the blackberry BBQ sauce has sugar in it, it’s more likely to burn if you baste your meat on the grill.
Blackberry BBQ Sauce
- 1 1/2 cups ketchup
- 1/4 cup applesauce
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 1/2 cups ripe blackberries
- 1-2 fresh green chiles minced, depending on how spicy you like it. (I used one serrano and it was the right amount of heat even for my 13 year old)
- 1 clove garlic minced
- 2 teaspoons chile powder
- 1 teaspoon smoked paprika
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 4 Tablespoons unsalted butter
- extra siracha or other hot sauce if desired
- In a medium saucepan, mix all ingredients, except for butter and siracha, together over a medium low heat, stirring occasionally until sauce is well blended and hot. Remove from heat. Stir in butter. Let cool, 10-15 minutes.
- In a blender, with a heat proof jar, blend sauce in batches. For safety, cover lid with a towel. Check seasoning, adding more salt or hot sauce if desired.
- Brush warm sauce over skewers, chicken, pork or ribs.
We serve the blackberry BBQ Sauce warm, on the side.