I’ve been wanting to make a blueberry maple barbecue sauce for a while now.
I got the idea after having some pretty amazing blueberry barbecue ribs at a restaurant called Busters in remote Northern Ontario. Matt and I stopped there on our final 24-hour drive home from Red Lake.
Buster’s was featured on the Food Network’s show You Gotta Here, as the most Northern destination for delicious southern barbecue, so we obviously had to stop there.
They didn’t disappoint, their chicken and ribs were great. But it was their barbecue sauces that were the most memorable, especially the blueberry one.
It’s not everyday that you find a sweet and tangy barbecue sauce that’s also packed with antioxidants, so I had to try to make a healthier, lower sugar version of it.
I’ve been working on this recipe for a couple of weeks now, and after a few tweaks, I think I’ve finally perfected it.
It’s pretty easy to make, all you need is a few ingredients, a stock pot, and an immersion blender. You can use a large standard blender instead, but if you do, be careful not to burn yourself.
This blueberry maple barbecue sauce pairs well with grilled chicken, pulled pork, and ribs.
I like to make large batches of a few different sauces on my meal prep days, that way I can cook my meats fairly plain and use the sauces to add variety. I plan to make a double or triple batch of this one on Sunday.
If you’re looking for a creative dish to bring to a barbecue or potluck this long weekend, why not try this sauce paired with my Smokey Paleo Shredded Pork? Trust me, your friends and family will be impressed.
Prep Time | 5 minutes |
Cook Time | 35 minutes |
Servings |
servings
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- 1 tsp olive oil extra-virgin
- 3/4 cup onion peeled and diced
- 4 cloves garlic minced
- 2 cups fresh blueberries
- 2 tbsp balsamic vinegar
- 1/4 cup maple syrup
- 1 tsp Worcestershire sauce
- 1 tsp tamari can substitute coconut aminos or soy sauce
- 2 tsp old-style grainy mustard
Ingredients
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|
- Sauté the onions and garlic with the olive oil in a large saucepan over medium heat.
- When the onions and garlic start to brown, add the blueberries. Reduce the heat to medium-low and cook covered for 10-minutes, stirring occasionally.
- Add the remaining ingredients to the saucepan. Cover and cook for another 5-minutes, stirring occasionally.
- Use an immersion blender to liquify the ingredients then simmer on low for about 20-minutes, uncovered, until the sauce starts to reduce and thicken. (If you don’t have an immersion blender, you can transfer the ingredients to a standard blender, liquefy, and then return to the sauce pan. If you do this, be carful because it’ll be hot!)
- Let the sauce cool, pour it into a mason jar, and store it in the fridge for up to one month.
NOTE: If you like a thicker barbecue sauce, simmer it for longer than 20-minutes.
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