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Barbecued Ribs with Chocolate Cherry Sauce

Barbecued Ribs with Chocolate Cherry Sauce
Recipe Date:
May 29, 2017
Serving Size:
Cook Time:
Imperial (US)
This smooth, spicy-sweet barbecue sauce is rich and flavorful
  • 3 tbsps unsalted butter
  • 4 cloves garlic, minced or pressed
  • 1 small yellow or white onion, diced small
  • 1 cup St. Kathryn Cellars Cherry Wine or Meadery of the Rockies Cherries'n'Honey Wine
  • 1 1/2 ozs semi-sweet chocolate, chopped, or chocolate chips
  • 1 1/2 cups ketchup
  • 1/3 cup packed brown sugar
  • 1/3 cup strong brewed coffee
  • 2 tbsps honey
  • 2 tbsps cider vinegar
  • 2 tbsps unsweetened cocoa powder
  • 1 tbsp Worcestershire sauce
  • 2 tsps dry mustard
  • 2 tsps chili powder
  • 2 tsps kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne

Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onions; cook until soft, 4–6 minutes. Stir in Cherry Wine, chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander, and cayenne; cook, stirring occasionally, until thickened and reduced, about 15 minutes. (or longer until you reach the desired consistency.) Use right away or store refrigerated in an airtight container up to 1 week. Will freeze beautifully!

(Author: Diana Tarasiewicz, executive chef for Talon Wine Brands, Palisade, Colorado)