I’ve mentioned before how nice it is to have a chef living next door.
I was out pilfering the Nanking cherries that line our street – oddly some of the bushes have been stripped by birds, but others are heavy with ripe fruit. Wade comes out and casually mentions that he has some maple whisky and Nanking cherry barbecue sauce in his fridge. Of course he does.
My mom declared this the best rib sauce she’d ever had. It’s flavourful but not overly sweet, and it doesn’t have that harsh smokiness so many barbecue sauces come with.
Good news! Wade offered up his recipe. Which is probably smart, since he likely doesn’t have enough jars in his fridge to go around. Thanks Wade! If you can’t get your hands on some maple whisky, I’m sure regular whisky and a hit of pure maple syrup (say 1/4 cup?) would do the trick.