Plum BBQ Sauce

Fruits From Chile sponsored this post. However, all views and opinions are my own.

One day, in the condiment aisle at the grocery store, I was checking the ingredient lists of different BBQ sauce brands. With corn syrup and other not-too-healthy-sounding ingredients at the top of each list it struck me — why not make homemade BBQ sauce at home?

I knew I wanted to use fresh plums, so later that day, I roughed out this recipe for plum BBQ sauce. It has some of the usual suspects on the store shelves: brown sugar, Dijon mustard, and apple cider vinegar, but it tastes so much better! Loaded with fresh Chilean plums, this recipe contains no ketchup or corn syrup. It’s terrific brushed on chicken, veggie skewers, or bacon wrapped shrimp before grilling.

Why You’ll Love This Recipe

✔️ No weird hidden ingredients you can’t pronounce the name of.
✔️ It’s easy to make and tastes great on grilled meat and veggies!
✔️ You have complete control to customize the ingredients to make it taste exactly how you like it.

Ingredients For Plum BBQ Sauce

Ingredient Notes

• Apple Cider Vinegar: Adds tang and acidity, balancing the sweetness of the plums and brown sugar.
• Brown Sugar: Provides sweetness and depth of flavor. Light or dark brown sugar can be used, with dark brown sugar offering a richer flavor.
• Coconut Oil: Adds healthy fats and helps caramelize the other ingredients. You can substitute another neutral oil if preferred.
• Dijon Mustard: Contributes a touch of heat and pungency. You can adjust the amount based on your spice preference.
• Fresh Plums: The star of the show! Choose ripe, juicy plums for the best flavor. Remove the pits before adding them to the sauce.
• Liquid Smoke: Adds a smoky depth of flavor that mimics the taste of barbecued meats.
• Molasses: Deepens the flavor profile and adds a hint of sweetness with a touch of bitterness. You can omit it if preferred.
• Onion Powder: Provides a subtle onion flavor without the need for chopping fresh onions.
• Sriracha: Adds a kick of heat and a touch of savory complexity. Adjust the amount to your desired level of spiciness.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Apple Cider Vinegar: White vinegar or lemon juice can be used in a pinch, but they each have a slightly different flavor profile.
• Coconut Oil: Any neutral oil, like vegetable oil, avocado oil, or grapeseed oil, can be used.
• Dijon Mustard: Yellow mustard can be used, but it will have a milder flavor. You can also substitute whole-grain mustard if you like.
• Liquid Smoke: Smoked paprika can be used for a hint of smokiness, but it won’t be a perfect substitute. You can also omit it altogether if desired.
• Molasses: Honey or maple syrup can be used, but adjust the amount to taste as they are sweeter than molasses.
• Onion Powder: Finely chopped fresh onion can be used in its place, but use about half the amount as the onion powder concentrates flavor.
• Sriracha: Any hot sauce can be used, but adjust the amount based on the spiciness of the chosen hot sauce. You can also omit it altogether for a milder sauce.

Recipe Variations

Try any of the following for a twist on this plum BBQ sauce recipe:

• Alcohol: Splash in up to one tablespoon of bourbon, whiskey, or rum for a deeper flavor.
• Aromatics: Add a whole star anise or a cinnamon stick to the plums for warmth and complexity while cooking. Remove them before serving.
• Chipotle: If you love spice, swap in ½ to 1 whole chopped canned chipotle pepper in adobo sauce for the Sriracha.
• Garlic: Add ½ teaspoon of garlic powder or one small minced fresh garlic clove.
• Go Spicy or Sweet: Adjust the amount of sriracha and brown sugar to create a sauce that fits your taste preference. You can have it smoky and sweet or smoky and hot!
• Fresh Herbs: Herbs like thyme, rosemary, or sage can be added to taste. Finely chop before adding.

How To Make Plum BBQ Sauce

STEP 1: Heat the coconut oil in a skillet over medium heat. Add the chopped plums and cook until soft, about 8 to 10 minutes.

STEP 2: The plums will caramelize in the coconut oil as they soften and turn a darker shade of color.

STEP 3: Carefully spoon the hot cooked plums into the bowl of a small food processor or blender. Purée until smooth, about 1 to 2 minutes.

STEP 4: Add all the other ingredients to the puréed plums and whisk to combine. Adjust the seasoning to suit your taste. Use anywhere you would use BBQ sauce.

Expert Tips

1. Choose ripe and juicy plums for the best flavor. Remove the pits before cooking.
2. You don’t have to purée the cooked plums. Try leaving them as is in the sauce and use it as a sauce for grilled chicken, fish, or pork.
3. For a richer sauce, simmer on the stovetop for 10 to 15 minutes to thicken before storing.

Recipe Notes

• The color of your BBQ sauce is dependent on the plums you choose.
• You can omit the liquid smoke, but keep in mind this recipe has been tested with the flavor of liquid smoke balanced with the other ingredients.
• If you prefer a smoother sauce without any bits, you can strain it using a fine-mesh sieve or cheesecloth.

Storage

• Refrigerator: Store leftover sauce in an airtight container in the fridge for up to 1 week.
• Freezing: For longer storage, freeze the sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator before using or defrost on low in the microwave.

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