Project Description


  • 1 gallon chicken stock
  • 1 pound dried chili peppers: ancho, guarilla, passilla, with a few habeneros
  • 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 stock to a boil add peppers and dried tomato until soft. Puree in food processor or blender. Return to low heat. Stir in molasses, sugar simmer, add cherry concentrate, salt to taste and 1 teaspoon of white pepper


This BBQ Sauce is wonderful on chicken, pork, turkey, & pork ribs!


Recipe by By Chef Johnny Staber of Lake Leelanau, MI