Peach Barbecue Sauce Recipes

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PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Provided by Food Network

Categories     condiment

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 9

2 peaches, peeled, pitted and coarsely chopped
3/4 cup peach nectar
1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo
1/4 teaspoon liquid smoke

Steps:

  • Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.

PEACH BBQ SAUCE



Peach BBQ Sauce image

Our daughter brought us yellow peaches she cooked in simple syrup, peeled, and jarred. I used them to make this homemade BBQ sauce. It's great for basting, topping, and dipping chicken, pork, beef, etc. I used mine to baste and top chicken drumsticks cooked in an air fryer. It reheats nicely on the stovetop or in the microwave.

Provided by 1010lisalynn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 11

5 jarred peaches in simple syrup, drained
1 (6 ounce) can tomato paste
½ cup red wine vinegar
¼ cup Grade A maple syrup
1 (2 inch) piece ginger, peeled and sliced
1 tablespoon Dijon mustard
3 cloves garlic, peeled and cut in half
1 tablespoon dried oregano
1 teaspoon smoked paprika
½ teaspoon ground white pepper
10 pinches Himalayan pink salt

Steps:

  • Add peaches, tomato paste, vinegar, maple syrup, ginger, mustard, garlic, oregano, smoked paprika, pepper, and 10 grinds salt to a food processor. Blend until well combined into a thick sauce, about 1 minute. It's okay if some some flecks of ginger remain.
  • Pour the sauce into an 8-inch frying pan. Heat to a soft boil over medium heat, about 3 minutes. Reduce heat and simmer for 4 minutes more. Remove from heat.
  • Use right away or cool on the countertop, pour into a container, label, and refrigerate.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 140.2 mg, Sugar 10 g

PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Categories     Sauce     Bourbon     Blender     Onion     Vegetarian     Quick & Easy     Backyard BBQ     Peach     Jalapeño     Simmer     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 12

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Steps:

  • Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
  • Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
  • Purée in a blender (use caution when blending hot liquids).

ZESTY PEACH BARBECUE SAUCE



Zesty Peach Barbecue Sauce image

This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.

Provided by MarilynInNC

Categories     Sauces

Time 1h

Yield 8 half pints

Number Of Ingredients 10

6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 tablespoons finely chopped garlic (about 14 cloves)
1 1/4 cups honey
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper flakes
2 teaspoons dry mustard
2 teaspoons salt

Steps:

  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
  • LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 239.3, Fat 0.7, SaturatedFat 0.1, Sodium 607.1, Carbohydrate 61, Fiber 2.9, Sugar 56.3, Protein 2.1

PEACH-MUSTARD BBQ SAUCE



Peach-Mustard BBQ Sauce image

Provided by Food Network Kitchen

Time 18m

Yield 1 1/4 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Steps:

  • Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
  • Copyright © 2005 Television Food Network, G.P., All Rights Reserved

PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.

Provided by Karen Barris Calabro

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10h35m

Yield 48

Number Of Ingredients 19

7 large white peaches, peeled and pitted
5 large tomatoes, stems removed
1 large sweet onion, peeled
3 bell peppers - halved, seeded, and stems removed
10 cherry peppers - halved, seeded, and stems removed
5 jalapeno peppers - halved, seeded, and stems removed
4 cloves garlic, peeled
2 cups white sugar
1 cup apple cider vinegar
2 tablespoons liquid smoke flavoring
2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
1 tablespoon mustard seeds
1 tablespoon canning salt
1 tablespoon cracked black pepper
2 teaspoons celery seeds
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 (6 ounce) can tomato paste
6 1-pint canning jars with lids and rings

Steps:

  • Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
  • Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
  • Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g

PAT'S RIBS WITH PEACH BBQ SAUCE



Pat's Ribs with Peach BBQ Sauce image

"These ribs are perfect for a throw-down-and-wow-your-guests summer barbecue," say the Neelys. "They are sweet and smoky with just a hint of spice. The pureed peaches provide the sweetness and the hickory gives us that smoke. Our secret ingredient is the smoked paprika, which gives the ribs another layer of flavor and smoky sweetness."

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 12h15m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon ancho chile powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 (3-pound) slabs pork spare ribs
2 cups Gina's Peach BBQ Sauce, recipe follows
1 tablespoon butter
2 cloves garlic, minced
1 small shallot, diced
Kosher salt and freshly cracked black pepper
1 tablespoon reserved peach dry rub
2 cups ketchup
2 cups peach nectar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 lemon, juiced

Steps:

  • Ribs:
  • For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
  • For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
  • Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
  • Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.

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Top Asked Questions

What is the best Peach BBQ sauce?
Bourbon peach BBQ sauce is an easy homemade BBQ sauce recipe that requires only 8 ingredients and 35 minutes to make. Sweet and tangy from the peaches, honey, and cider vinegar, along with liquid smoke and a heavy splash of bourbon gives this peach BBQ sauce a smoky finish. It's so good that you're going to want to slather it on everything!
How do you cook peach preserves in BBQ sauce?
Allow the bbq sauce to continue to cook until the bbq sauce just coats the back of spoon, about 10 minutes. Then, stir in the peach preserves until well combined. Remove the bbq sauce from the cooktop and let it cool slightly before tasting.
How do you make peach sauce with Bourbon?
Whisk the first six ingredients in a small sauce pan. Add salt and pepper to taste. Mix in the peaches and bourbon. Cook the sauce over a low simmer for about 30 minutes, stirring occasionally, until the peaches have softened. The sauce will thicken but if it thickens too much, stir in up to 2 tablespoons of water to loosen it up.
How do you make peach nectar sauce with ketchup?
Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded.

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