Cherry Cola Barbecue Sauce Food

CHERRY COLA BBQ SAUCE

Steps:

• Bring all ingredients to a boil. Combine all ingredients in a medium saucepan and bring to a boil.
• Reduce heat and simmer. Reduce the heat and simmer the sauce for 20 minutes, allowing the sauce to cook down and thicken.
• Blend the sauce. Cool the sauce slightly and then transfer to a blender. Put the lid on the blender and blend until the sauce is fully mixed and nice and smooth.
• Use and store. This sauce can be used immediately. If you plan on using it at a later time, transfer it to a lidded jar and chill. This sauce will keep for 1 week in the refrigerator.

COLA BARBECUE SAUCE

Steps:

• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months.

JALAPENO-STUFFED BACON-WRAPPED SHRIMP WITH CHERRY COLA BARBECUE SAUCE

Steps:

• For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.)
• For the shrimp: Preheat a cast-iron skillet or griddle over medium heat.
• Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the "spine" of each shrimp (where it's been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks.
• Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes.
• Serve the shrimp with the barbecue sauce for dipping.

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
• Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
• Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

SWEET CHERRY COKE BARBECUE SAUCE

Steps:

• combine all ingredients in a saucepan and bring to a boil.
• reduce heat and simmer for 1 hour, stirring occasionally.

CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Mix barbeque sauce, cola, preserves, mustard and hot sauce in a 2 quart saucepan.
• Heat to boiling; reduce heat to medium low and simmer covered for 30 to 40 minutes, stirring occasionally until sauce is slightly thickened.
• Mix together the seasoned salt, pepper, garlic powder and ginger in a small bowl.
• Rub the spice mix into the ribs.
• Wrap ribs in heavy duty foil; grill over direct heat, turning occasionally for 30 minutes.
• Carefully open the foil and remove the ribs to the hot grill rack.
• Glaze the ribs with the sauce and continue cooking until done, watching carefully so that the ribs do not burn and turning to glaze both sides.
• Heat remaining sauce to a boil; boil and stir one minute.
• Serve sauce with ribs.

BBQ CHERRY COLA CHICKEN LEGS

Steps:

• Mix cola and barbecue sauce until blended. Pour 1 cup cola mixture over chicken in medium bowl; toss to evenly coat chicken with cola mixture.
• Refrigerate 1 hour to marinate.
• Heat grill to medium-low heat. Remove chicken from marinade; discard marinade. Reserve 1-1/4 cups of the remaining cola mixture for serving with the cooked chicken. Grill chicken 30 min. or until done (165°F), turning and brushing occasionally with remaining cola mixture.
• Serve chicken topped with the reserved cola mixture.

CHERRY COLA CHICKEN SANDWICH AS MADE BY JERMAINE RECIPE BY TASTY

Steps:

• Make the sauce: In a medium saucepan, whisk together the ketchup, cherry cola, Worcestershire sauce, apple cider vinegar, brown sugar, molasses, and Cajun seasoning. Bring to a simmer over medium heat. Cover and cook for 15-20 minutes, whisking occasionally, until thickened. Remove the pot from the heat.
• Preheat the air fryer to 400°F (200°C).
• Make the chicken: In a medium bowl, toss the chicken, yellow mustard, hot sauce, Cajun seasoning, salt, and pepper together until the chicken is fully coated.
• Add half of the cornstarch and coat one side of each piece of chicken. Add the remaining cornstarch and toss until the chicken is completely coated.
• Transfer the chicken to the air fryer tray and spray both sides with nonstick spray. Set the chicken in the air fryer and cook for 15-20 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F (75°C) and the outside is crispy and golden brown.
• Meanwhile, make the slaw: Toss together the cabbage and carrot in a large bowl.
• In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, agave syrup, lemon pepper, and celery seeds. Season with salt to taste. Pour about half of the dressing over the cabbage mixture and gently toss to coat. Slowly add more until the slaw is dressed to your liking. Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.
• Assemble the sandwiches: Squeeze some of the cherry cola barbecue sauce onto each bottom bun, then top with pickle chips, a piece of fried chicken, more barbecue sauce, slaw, and the top bun.
• Enjoy!