Peach Barbecue Sauce
At one of my many BBQ Ribs classes, someone asked me to name my favorite sauce for ribs. I was quick to respond with a sweet and smoky combination of peaches and bourbon to complement the smoked pork. As usual, I never developed a recipe, just whipping something together every time I made it. However, I promised to create and test a recipe for that student who was frustrated by my response. Here it is.
If peaches are in-season, plentiful, and cheap, I would use them of course. This recipe is readily adaptable to any fruit – substitute the peach preserves with blackberry, apple, apricot, or orange. I used peach preserves so that the sauce can be made year round. It leaves large chunks of fruit in the sauce (that personally, I like). If you prefer a smoother sauces, puree it in a blender or food processor.
Just in time for the Independance Day weekend, here is a solid recipe for you grilling aficionados who like to make their own sauces. It is great on any grilled or barbecued pork and salmon too.
A sweet and smoky combination of peaches and bourbon that perfectly complements grilled and barbecued pork. It is readily adaptable to any fruit - substitute the peach preserves with blackberry, apple, apricot, or orange.
- 1 cup peach preserves
- 1 cup tomato ketchup
- 2 tsp apple cider vinegar
- 4 tsp lemon juice
- 4 tsp molasses
- 2 tsp yellow mustard
- 2 tsp bourbon whiskey
- 1 tsp siracha sauce (more or less to taste)
- 1/2 tsp liquid smoke
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp ground ginger
- as needed water (thin to desired consistency)
- In a medium sauce pan, combine all of the ingredients and stir well.
- Simmer for 3 minutes over a low heat to combine the flavors. DO NOT BOIL.
- If you desire a smooth consistency sauce, purée (very carefully) in a blender or food processor.
- Use immediately or cool and store in an airtight container in the refrigerator for up to 7 days.
I used peach preserves so that the sauce can be made year round. It leaves large chunks of fruit in the sauce (that personally, I like).
If you prefer a smoother sauces, puree it in a blender or food processor.