Blueberry Bourbon Barbecue Sauce

Next week we'll have recipes that all start with the letter C!

jk jk.  

Chicken cordon ... cream?  Cherry chestnut cake?  
No.  Just no.  For some reason, though, this week both of our new recipes started with B, and FOR GOOD REASON.  Bourbon is delicious, and lots of flavors go well with it.  So, there.  Remember when I told you that our neighbor Sebastian gave us some wild boar ribs, and we were sure what to do with it?  Well, we smoked half and roasted half, and made this sauce to go with them.  They were DELICIOUS cooked just like you would regular pork ribs - who'd have thought it?  There was also kind of a flank steak piece attached that we had no clue what to do with, so we stuck it back in the freezer.  Any ideas on this one?  What is it?  

But this sauce.  Blueberry and bourbon as the base, with lots of yummy spices.  Once you gather all your ingredients, BBQ sauce is totes simple to make - combine everything in a skillet, bring to a boil, and let it cook and reduce until it forms a sauce!  Cinchy.  

You need Worcestershire sauce, apple cider vinegar, chicken stock, blueberries, bourbon, brown sugar, cayenne pepper, and onion, garlic, and chili powders.  Pretty basic stuff, and if you don't have apple cider vinegar feel free to use anything that you like.  Balsamic would be delicious, and IT STARTS WITH A B. So.  

Combine all the ingredients in a small skillet. 

Then, turn the skillet to medium.  Cover the skillet to bring the mixture to a boil, then remove the lid so that the sauce can thicken and reduce.  

About halfway through this process I realized I WANTED KETCHUP to thicken and add a little more tang to the sauce, so I added some.  That's reflected below.  

Keep cooking and cooking the sauce for 20-30 minutes until it's thick and the blueberries are broken down.  Taste it along the way, and add more of whatever you think it needs.  

That's it!  Like I said, we served this with the ribs, but you could serve this on any grilled protein that you like.  It's a great blend of sweet and spicy, and the bourbon makes you want to eat a ton of it - it's such a unique flavor for sauces.  

In addition to how excited I am about the letter B, this is also BLUE for the 4th of July.  I guess this means I need to make something that's Red and White next week.  We'll see. 

Recipe