How to make Detroit barbecue sauce - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

How to make Detroit barbecue sauce

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Move over Carolina and Kansas City, it's time to make room for Detroit BBQ sauce. This sauce, made from black cherries and Vernors Ginger Ale, comes courtesy of Chef Mike Ebbs from MGM Grand Detroit.

Detroit BBQ Sauce (Black Cherry & Vernors Sauce)

2 C Frozen Black Cherries
1 C Vernors
1 C Lightly Packed Brown Sugar
1 C Ketchup
1/2 Clove of Garlic (paste)
3 T Apple Cider Vinegar
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
1/4 tsp Cayenne Pepper
1/2 tsp Chili Powder

Combine cherries , Vernors, and Sugar in sauce pan.  Simmer over medium heat stirring occasionally until it reduces into a syrupy consistency (easily coats the back of a spoon)

Reduce heat and add remaining ingredients, stirring until thoroughly incorporated.  Simmer for 30 minutes.  

Use immediately or store in airtight container for up to 3 weeks.

If you'd like to take your sauce-making skills further, try one of these classics as well:

Western Carolina BBQ


2 Cups Distilled Vinegar
1 Tablespoon Kosher Salt
1 Tablespoon white pepper
1 Tablespoon Red pepper flakes
1/2 tsp granulated garlic
1/2 tsp Course ground Black Pepper
2/3 cup of catsup
2 Tablespoons white sugar
1/2 cup brown sugar

Combine ingredients into sauce pan.  Simmer on low heat stirring occasionally until sugar is dissolved. Pour into airtight container.  Will keep indefinitely, best served over pulled pork.

Alabama White Sauce

3 cups Mayo
1 cup Sugar
1/2 cup distilled vinegar
1 tsp salt
2 Tablespoons Lemon juice
2 Tablespoons Course ground Black Pepper
1 Tablespoon  Cayenne Pepper

Mix ingredients thoroughly in mixing bowl.  Refrigerate for 2 hours to allow flavors to combine.  Best Served over Chicken.

Carolina Gold Sauce

2 Cups yellow mustard
1/3 cup  Brown Sugar
1/4 cup distilled vinegar
1/2 cup Tomato Paste
1/2 tsp granulated garlic
1/2 tsp Course ground Black Pepper
1/4 tsp cayenne pepper
1/2 cup of your favorite beer

Add ingredients to sauce pan, combine over low heat until sugar dissolves.  Chill.   Best accompanies pulled pork.

Kansas City Sweet and Smoke

2 Cups Catsup
1/3 Cup Brown Sugar
2 Tablespoons Unsulfured molasses
1 tsp Kosher salt
1 tsp granulated garlic
1 tsp Chili Powder
1/4 Cup Cider vinegar
1/2 tsp Liquid Smoke

Combine ingredients into sauce pan.  Simmer on low heat stirring occasionally until sugar is dissolved. Pour into airtight container.  Will keep indefinitely, best served with anything.

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