We’ll get to some saucy goodness in just a sec, but first, I’d like to introduce you to our newest fur baby and member of The Tasty Remedy team, Boots!  She’s a 9 month old corgi and we fell in love with her immediately.  I’ve wanted a corgi since I first met one at the barn where I grew up riding horses.  They always seem to have a smile on their face, and you can’t help but smile right back at them.  We’re looking forward to sharing our home with Boots for many years to come!

We’ve had great luck with berries this year.  Maybe it was that early warm summer and higher heats that jump started the season.  A little prize for enduring some extremely hot days in the Pacific Northwest!  We finally saw some rain this week, which was definitely needed, but we’re back to rising temperatures once again.

Last weekend, a friend and I went blueberry picking out in Snohomish.  We were picking an heirloom variety of blueberries that are mostly small berries.  Suprisingly, those tiny berries were sweet and flavorful!

The skies even cleared up for a bit while we were out in the field.

A couple hours later and we had heavy buckets, and very blue fingers.

With our long stretches of beautiful weather, we’ve been preparing many of our meals outside either on the BBQ or smoker.  Heating up the house has not been first on my list of things to do!

With all that grilling, we need a good BBQ sauce on hand.  For years, we used pre-made, bottled sauce that once we started looking at those ingredients, we were shocked what they put in there.  High fructose corn syrup is the typical culprit.  There’s never an okay time to consume that man-made nonsense.

For my latest BBQ sauce experiment, I turned to blueberries for added flavor and sweetness.

We slathered this dark and smoky sauce over ribs, pulled pork and chicken!

You could eat it by the spoonful, too.  I won’t judge!

Blueberry BBQ Sauce

Prep Time5 mins
Cook Time1 hr
Course: Appetizer, Side Dish
Author: Suzie Bauer


  • 3/4 cup Tomato Paste
  • 1 cup Bone Broth
  • 1 Tbsp Minced Shallots
  • 1 Tbsp Maple Syrup
  • 3/4 cup Blueberries
  • 1 tsp Sea Salt
  • 2 tsp Garlic Powder
  • 2 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 2 tsp Chili Powder


  • In a medium sauce pan, combine tomato paste, broth, molasses, maple syrup and shallots over medium-high heat.
  • Add blueberries and stir. Bring to a low boil, then reduce heat to a simmer.
  • Stir in the remaining ingredients and simmer for 60 minutes.
  • With a potato masher, mash up the blueberries until the sauce is fairly smooth.
  • Serve immediately or let cool and store in the fridge for up to a week.


You can also use an immersion blender to make the sauce smooth, but be careful doing this with the hot mixture!