Ribs with Maple Whisky & Nanking Cherry Barbecue Sauce

Cherry ribs 1024x682 Ribs with Maple Whisky & Nanking Cherry Barbecue Sauce

I’ve mentioned before how nice it is to have a chef living next door.

I was out pilfering the Nanking cherries that line our street – oddly some of the bushes have been stripped by birds, but others are heavy with ripe fruit. Wade comes out and casually mentions that he has some maple whisky and Nanking cherry barbecue sauce in his fridge. Of course he does.

nanking cherry bbq sauce 798x1024 Ribs with Maple Whisky & Nanking Cherry Barbecue Sauce

There’s nothing wrong with Nanking cherry jelly, of course. Or cherry lemonade. But I had never considered Nanking cherries as a vehicle for barbecue sauce, in place of tomatoes. Brilliant.

nanking cherry bbq sauce 2 1024x682 Ribs with Maple Whisky & Nanking Cherry Barbecue Sauce

My mom declared this the best rib sauce she’d ever had. It’s flavourful but not overly sweet, and it doesn’t have that harsh smokiness so many barbecue sauces come with.

Good news! Wade offered up his recipe. Which is probably smart, since he likely doesn’t have enough jars in his fridge to go around. Thanks Wade! If you can’t get your hands on some maple whisky, I’m sure regular whisky and a hit of pure maple syrup (say 1/4 cup?) would do the trick.

Maple Whisky & Nanking Cherry Barbecue Sauce

Recipe by Wade!

8 cups Nanking cherries, washed and stemmed
½ cup sugar
½ tsp ground ginger
1 tsp onion powder
2 tsp garlic powder
1 tsp mustard powder (or 1 Tbsp grainy mustard)
1 tsp kosher salt
½ tsp black pepper
1 cup brown sugar
1 ½ cups maple whiskey (from Highwood Distillers in Alberta)

In a large saucepan combine cherries and sugar. Bring to a boil, reduce heat and simmer until cherries have given up their juice. Remove from heat and push through a sieve to remove skins and pits. Return cherry juice to saucepan over medium heat, add all the dry ingredients, stir well and bring to a boil. Reduce heat to a simmer and add 1 cup maple whiskey. Continue to simmer until slightly thickened. Remove from heat and stir in the final 1/2 cup whiskey. Cool and refrigerate in a sealed container.

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August 16 2011 07:41 pm | on the grill and pork

6 Responses to “Ribs with Maple Whisky & Nanking Cherry Barbecue Sauce”

  1. Laurie from Burnaby on 16 Aug 2011 at 8:11 pm #

    Looks wonderful

  2. kickpleat on 16 Aug 2011 at 11:36 pm #

    How have I never made ribs before? This looks dangerously delicious and I don’t even know what a nanking cherry is! Must investigate.

  3. Inga on 17 Aug 2011 at 7:35 am #

    Julie,
    You’re making it harder and harder to stay a devote vegetarian…lol!
    Seriously, am looking for a good pickled beet recipe. What have you tried that’s been good? Our beets are ready to go and we do process the stems and leaves for everything we would normally put spinach in, but need a solid recipe for the beets themselves. Also a neighbor mentioned boiling then peeling and freezing them whole or sliced, have you tried this before?

    thanks!

  4. Fa-Linn on 17 Aug 2011 at 11:27 pm #

    This looks delicious! Any idea how many cups of juice 8 cups of nanking cherries makes? I already juiced mine for jelly making…

  5. kamran siddiqi on 18 Aug 2011 at 9:23 pm #

    Julie, this is genius. Just genius. I need to make this ASAP.

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