Spicy Sticky Cherry Blueberry Sauce for Ribs

This nicely balanced 100% gluten free spicy, sweet and sour sauce from gfzing.com will go perfectly with barbecued ribs.

The ingredients are ideal for late June and early July:

First, in a non-stick pan, caramelize

• 1/4 cup sugar
• 1 teaspoon vegetable oil
• 1/3 teaspoon salt

To caramelize, cook the mixture over low heat, stirring all the while, until the sugar clumps together in little lumps and then gradually melts in to a brown pool.

Add:

• 1 clove garlic, peeled and minced
• 1 dried cayenne pepper, chopped (about 1/2 teaspoon red pepper flakes)

Cook for just a few seconds, then

Carefully deglaze the pan with

• 6 TB high-quality red wine vinegar (homemade is best)

There may be some spattering when you add the vinegar, so step back a bit and use a long-handled spoon to stir!

Stir constantly and when the sugar mass is nearly dissolved, add

• 1 cup halved, pitted fresh bing cherries
• 1/2 cup whole fresh blueberries

Raise the heat to medium and cook to thicken a bit, about 4 minutes.

Last, refresh the sauce with

• 2 cloves of garlic, peeled and minced

Stir briefly and set aside.

Serve with barbecued ribs, duck or chicken.  In the winter, serve a similar sauce, using other fruits in season, for a roast dinner.

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