Let's start by tossing a few shallots into the food processor - I LOVE my food processor because it makes tasks like this so quick. We want about 1/2 a cup of shallots for this, and make sure you chop them up fine!
Take two tablespoons of ghee or coconut oil and melt them in a pot over medium heat. Toss in those minced shallots and let them cook until they get translucent (just a few minutes - keep an eye on em')
Now this is the point in the process were I managed to somehow get my shirt caught on the handle of the pot, then stepped back resulting in searing hot coconut oil and beautifully translucent shallots cascading all over me, the kitchen floor, and kitchen cabinets. Smooth. Very smooth. I don't recommend dumping hot coconut oil on yourself. It's less than enjoyable. After a few choice words, a lot of paper towel, and a great deal of frustration, I started over again. Where were we?
Add in a teaspoon of ground ginger (the original recipe calls for fresh ginger, but I always forget to buy it, and I promise it tastes the same in the end...). Also add in a tablespoon of tomato paste, 1/4 cup of coconut aminos, 1/4 cup of balsamic vinegar, 1/4 cup of apple cider vinegar, and 10 ounces of frozen cherries.
Now your sauce is going to look like this. Make sure you're cooking over medium heat, and stir the ingredients well every couple of minutes. After 10-12 minutes, the frozen cherries will start to soften up nicely, and you can have fun squishing them and breaking them apart with a spoon while you stir consistently. Grab a spoon and take a little taste test, and add a bit of salt and/or pepper to taste. Sometimes at this stage, I add in a bit more balsamic or apple cider vinegar - I like my BBQ sauce to have a nice kick to it, but you could just as easily skip this step.
Look at that stuff. I realize it looks like simmering crushed tomatoes, but it smells like heavenly tangy BBQ sauce. The last two steps are: 1) try not to eat the sauce straight out of the pot with a spoon, and 2) use this stuff on alllllll the grilled meat. It's awesome brushed on grilled and sliced skirt steak. It's awesome on grilled chicken. It's great brushed on roasted and grilled baby back pork ribs. You really can't go wrong. Plus, the recipe makes about a cup and a half of sauce, so you can keep some in the fridge to use throughout the week!
The finished product - roasted and grilled baby back pork ribs brushed with cherry BBQ sauce, with a side of sweet potato fries and sauce for dipping.
Happy Monday, y'all!
Cherry BBQ Sauce:
You will need:
1/2 cup of minced shallots
2 tablespoons coconut oil or ghee
1 teaspoon ground ginger
1 tablespoon tomato paste
1/4 cup of coconut aminos
1/4 cup of balsamic vinegar
1/4 cup of apple cider vinegar
10 ounces of frozen cherries
Over medium heat, melt the coconut oil in a medium sized pot and add in the shallots. Cook until translucent. Add in the remaining ingredients (except for the cherries) and stir well to combine. Add in the frozen cherries, and stir again. Keeping the sauce over medium heat, stir every couple of minutes until the cherries soften. Use the side of your spoon to mash the cherries and break them up into smaller pieces. Taste the sauce, and add a bit of kosher salt and pepper to taste. Add an additional 1/8 cup of balsamic vinegar or apple cider vinegar to taste if you like your BBQ sauce to be more tangy. Use the sauce on grilled meat, and store the rest in the fridge for about a week.
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