Homemade peach BBQ sauce
wonderfully sweet and savory twist on regular BBQ sauce from Twin Cities food
blogger greens & chocolate.
my husband Marc and I started dating, I was a little (okay, a lot) terrified because
one of his favorite restaurants was a particular chain barbecue joint. Luckily,
I looked past our different tastes in restaurants and focused on his contagious
laugh and sweet personality instead.
years later, his love for this restaurant is a running joke between us and
whenever we are trying to decide a place to go out to eat he will suggest it,
knowing the answer is no, just wanting to get a laugh from me. Can’t blame the
guy for trying.
for his birthday this year, it’s no surprise that he was beyond excited when my
dad got him a new smoker. Helloooo endless ribs, brisket and smoked pork! Also, no reason to even think about
going out for barbecue. It was a win-win.
he’s had a lot of fun with the actual process of smoking the meat, I have loved
coming up with new recipes for rubs and sauces. I have to tell you – this Peach
Barbecue Sauce is definitely a new favorite sauce in our household!
peach barbecue sauce is the perfect combination of sweet from the peaches and
brown sugar and tangy from the vinegar and mustard. I also threw a good amount
of bourbon in there for even more flavor, but you could substitute chicken
broth, water or even apple juice, if you want.
all of the icky stuff that can be found in today’s bottled barbecue sauces, I
would much rather spend a little extra time in the kitchen making my own,
especially when it involves a fun new flavor like peaches.
recipe makes a pretty large batch, so it will likely last your family a few
different meals, depending on how many mouths you have to feed. We used the
sauce on grilled chicken, smoked chicken and ribs, but I think it would also be
great on pork chops, veggies and pulled pork!
Peach Barbecue Sauce
tablespoons olive oil
yellow onion, diced
- ½ cup
apple cider vinegar
- ¼ cup
tablespoons Dijon mustard
- ½ cup
tablespoons chili powder
- ¼ cup
- 1 cup
- Lightly score the
bottom of each peach with an X.
- In large pot of
boiling water, blanch the peaches for 2-3 minutes, working in batches of 3-4
peaches at a time.
- Transfer to a pot
of ice water to stop the cooking, then peel the skins off.
- Remove pit and
- In large
saucepan, heat olive oil over medium-high heat and cook onion until soft, about
- Add garlic and
cook another minute.
- Stir in peaches,
apple cider vinegar, bourbon, Dijon and salt.
- Reduce heat to
medium and cook mixture for 30 minutes.
- Puree the
mixture, and add back to the saucepan.
- Add Worcestershire, chili powder, brown sugar and
- Simmer for 10 minutes.
- Store in an airtight container for up to 2 weeks.
Use on chicken, shrimp, veggies, ribs, pork chops or
anything else you please!