Chef Staber's Famous Leelanau Cherry BBQ Sauce
1 gallon chicken stock
1 pound dried chili peppers: anchos, guajillo, pasillas, with a few habaneros
1/2 pound brown sugar
2 cups molasses
1+ cup Stanton Orchards' tart cherry concentrate
1 cup dried tomato
Salt to taste
1 teaspoon white pepper
- Bring the chicken stock to a boil, then add peppers and dried tomato until soft.
- Puree in a food processor or blender.
- Return to a low heat and stir in molasses and sugar, then let simmer.
- Add cherry concentrate, salt to taste, and white pepper.
Chef Staber's Famous Leelanau Cherry BBQ Sauce is wonderful on chicken, pork, turkey, and pork ribs!
Recipe by Chef Johnny Staber of Lake Leelanau, Michigan
Written by Carol Blomstrand, a health advocate, editor, and writer on health subjects.