Homemade peach BBQ sauce
A wonderfully sweet and savory twist on regular BBQ sauce from Twin Cities food blogger greens & chocolate.
When 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.
Now, 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.
So 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.
While 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!
This 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.
With all of the icky stuff that can be found in today’s bottled barbecue sauces, would much rather spend a little extra time in the kitchen making my own, especially when it involves a fun new flavor like peaches.
This 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
- 2 pounds peaches
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 6 cloves garlic
- ½ cup apple cider vinegar
- ¼ cup bourbon
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ½ cup Worcestershire
- 2 tablespoons chili powder
- ¼ cup brown sugar
- 1 cup ketchup
- 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 dice peaches.
- In large saucepan, heat olive oil over medium-high heat and cook onion until soft, about 5-7 minutes.
- 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 ketchup.
- 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!