Blackberry BBQ Sauce makes fresh blackberries the star player in this sweet, tangy and smoky homemade sauce! Slather this barbecue sauce on smoked ribs, pork chops, or chicken for a simple and flavorful combination that screams country summer days.
One thing you might not know about me is that I’m a pretty outdoorsy kind of gal. I love hiking and foraging for morel mushrooms, wild black raspberries, blackberries or any other fruit that you can find in the rural Midwest. I often pay the price for my adventures with more than my fair share of poison ivy and chigger bites!
Love a good homemade bbq sauce? Here are a few more bbq sauce recipes to try.
This year I picked the most blackberries I’ve ever gotten and bagged them up to freeze so we could enjoy baking with them year round in things like Blackberries and Cream Pie, Blackberry Monkey Bread, and Blackberry Bread.
This blackberry bbq sauce is so good it inspired another recipe that will be coming later this week: BBQ Stuffed Sweet Potatoes!
A few notes on making the blackberry barbecue sauce:
- You can use fresh or frozen blackberries to make this recipe. (I used some of my frozen blackberry bounty for the photos.)
- I prefer to use a food processor to chop and blend the berries, onions, and peppers together before cooking, but you can also use an immersion blender after the sauce has simmered to blend it.
- Removing the blackberry seeds at the end is completely optional, but recommended.
How to make it:
Step 1: Add the blackberries, onion, chipotles, and adobo to the food processor.
Step 2: Process until everything is pureed.
Step 3. Add the puree to a small sauce pan with the rest of the ingredients. Bring to a simmer and allow to simmer 10-15 minutes.
Step 4: Let the sauce cool and remove seeds by pouring sauce thru a wire mesh sieve.
Step 5: Pour into an airtight container and store in the fridge until you’re ready to use. Blackberry bbq sauce will keep in the fridge for around a week or so.
- 2 cups fresh or frozen blackberries
- 3 chipotle peppers plus 1 tablespoon adobo sauce (from a can of Chipotle peppers in Adobo sauce)
- 1/3 cup chopped onion
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 1 teaspoon dry mustard
- Salt and pepper to taste
- Place the blackberries, onion, chipotle peppers and adobo sauce in a food processor. *
- Puree until smooth.
- Add the blackberry puree to a small saucepan along with the remaining ingredients. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes.
- Let the sauce cool, and then press thru a fine mesh sieve to remove the seeds. *
- Place in an airtight container and store in the fridge until you're ready to use. Will keep in the fridge for approximately one week or in the freezer for up to 6 months.
1. If you don't have a food processor, you can add the berries, onion, chipotle and adobo with the other ingredients to the sauce pan. Cook as directed and then use an immersion blender to blend before straining the seeds out.
2. Removing the seeds is an optional step, but preferred.
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