Cherry Molasses BBQ Sauce
This Cherry Molasses BBQ Sauce brings bold sweet-heat flavor with real cherries, molasses, dark brown sugar, and a smoky spice blend. Perfect for ribs, chicken, or burgers, it simmers quickly and blends smooth for that classic sticky BBQ finish. Great for make-ahead grilling sessions—just store it right and it’ll keep its magic.
Equipment
- Large saucepan or pot
- Blender
- Glass mason jars or pint jars
- Ladle & wooden spoon
- Measuring Cups & Utensils
Ingredients
- 2 C Black cherry soda like cherry coke
- 1 ½ C pitted cherries fresh or frozen
- 1 ½ C ketchup
- ½ C dark brown sugar
- 6 T molasses
- ¼ C apple cider vinegar
- 2 T balsamic vinegar
- 2 T Worcestershire sauce
- 4 teaspoon soy sauce
- 1 teaspoon chipotle powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- 2 teaspoon tsp garlic powder
- Pinch of cinnamon
- Salt to taste
- 1 habanero sliced and deseeded
- 1 T butter unsalted
Instructions
- Add butter to a saucepan over medium heat. Once melted, toss in the hababeros and saute until tender.
- Add the remaining ingredients and stir until well incorporated. Once the mixture starts to boil, reduce the heat to low. Allow the sauce to simmer for ~10 minutes, then remove it from the heat to cool to room temperature. Season with salt to taste and adjust flavors as needed.
- Add the sauce into a blender and mix until smooth. After that, pour it into a mason jar and use it immediately, or store it in the refrigerator for up to 7 days. Enjoy!
Notes
- Brush onto meats in the last 5–10 minutes of grilling to avoid burning the sugars.
- Adjust sweetness and heat to taste by tweaking the sugar, vinegar, or spice blend.
- Makes ~3–4 cups, enough to glaze several racks of ribs or multiple meals.