Peach Bbq Sauceglaze Recipes

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

SPICY PEACH BBQ SAUCE RECIPE

Steps:

• Combine tomato sauce, apple cider vinegar, brown sugar, honey, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and chopped peaches in a medium saucepan set over medium heat. Bring to a low boil and then cook until thick and coats the back of a spoon, about 10 minutes. Stir in peach preserves.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

WHISKEY PEACH BBQ SAUCE

Steps:

• Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring frequently. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pan.
• Cool completely and transfer to an airtight container. Refrigerate overnight for the best flavor and then use liberally on grilled or smoked chicken, pork, and fish.

HOMEMADE PEACH BARBECUE SAUCE

Steps:

• Pulse your peaches in a food processor until chunky or smooth, depending how you like your sauce. Set aside.
• In a large saucepan melt the butter over medium heat. As it starts to glisten add the shallots and cook those until the start to go golden brown. This will take 5 to 10 minutes depending on your heat and the size of the pan you use. Once they are almost golden add the garlic. Allow to cook for about 1 to 2 more minutes.
• Now you can add the spices, ketchup, brown sugar, and peaches. Cook until it comes to a boil.
• Add the worcestershire sauce and the lemon juice, stir and bring back to a boil. Let it boil for about a minute or two, stir, then reduce to a simmer. Let it simmer for about 20 to 30 minutes. Give it a stir here and there.
• Swipe it over everything you can get your hands on!
• You can store the surplus in glass jars in the fridge for a couple of weeks.
• Great on chicken, fish and pork.

PEACH BARBECUE SAUCE

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.

PAT'S RIBS WITH PEACH BBQ SAUCE

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.

APRICOT BBQ SAUCE

Steps:

• Add all ingredients to a medium saucepan on medium-high heat. Give it a stir. Bring it to a boil, and then reduce the heat to medium-low. Cover it with the lid slightly ajar. Let it simmer for 20 minutes, giving it a stir every 5-10 minutes or so, just to prevent it from burning on the bottom.
• After about 20 minutes, the apricots should be very soft. Using a potato masher or whatever works for you, mash the apricots down if you do not want whole apricot pieces in your sauce. Give it a taste and adjust seasonings as needed (or add more sugar or vinegar to adjust taste). Cover again, with the lid slightly ajar, and continue simmering the sauce for another 20 minutes or so, again stirring every 5-10 minutes.
• If the sauce looks thick enough for your tastes, remove it from the heat and let it cool for at least 20 minutes prior to transferring it to airtight jars. The sauce should keep for about a week in the fridge.

PEACH BBQ SAUCE

Steps:

• In a medium size sauce pan, add olive oil, garlic and ginger. Cook over medium heat about 3 minutes, stirring often.
• Whisk in orange juice, peach preserves, apple cider vinegar, brown sugar, brown mustard, smoked paprika, salt and chili flakes.
• Bring mixture to a boil, whisking often.
• Lower to simmer and cook 10 minutes, whisking often, scraping sides and bottom of the pan.
• Remove from heat and cool slightly before refrigerating.

PEACH BBQ SAUCE/GLAZE

Steps:

• Combine all ingredients in a large saucepan, and heat to a low boil. Continue to simmer for 30 minutes, stirring often.
• Use this sauce to baste chicklen, pork chops or ham.

BABY BACK RIBS WITH PEACH BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.
• Arrange the ribs, meaty side up, in a large foil-lined roasting pan or another large baking pan. Rub cut garlic halves over the meaty part of the ribs. Sprinkle lightly with salt and pepper.
• Bake the ribs for 1 hour, turning about halfway through the cooking time.
• Meanwhile, make the sauce. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
• Cool slightly and mash with a potato masher or wooden spoon; you can also blend lightly with an immersion blender or pulse sauce a few times in a blender.
• Flip over the ribs so the meaty side is up and brush about half of the sauce over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours, until cooked through and a nice coating has formed.
• Heat the remaining sauce and serve along with the ribs.

PEACH BARBECUE SAUCE

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).