I couldn’t resist posting this sauce – I got it from a friend some time ago, and have been fiddling with it a bit. This BBQ sauce is a really smooth peachy sauce that should be tried when the regular red sauces get boring. With peach season upon us here in California, maybe some fresh freestones could be substituted, make sure to add a bit of sugar to the peaches to encourage a syrup before puree process.
Black pepper can me an option if your base rub uses pepper.
Remember – different flavor layers MAKE a great BBQ.
Peach BBQ Sauce:
48 fluid ounces peach slices in light syrup
1 1/2 cups apple cider vinegar
1 cup extra virgin olive oil
1/2 teaspoon garlic, crushed
2 teaspoons Dijon mustard
1 teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ginger, ground
1/2 teaspoon black pepper
3/4 cup maple syrup
1 cup brown sugar
2 tablespoons cornstarch
1. Puree peaches
2. Mix cornstarch with a little water
3. Combine all ingredients in a large saucepan and heat to low boil, stirring occasionally
4. Continue to simmer 30 minutes, stirring frequently
5. Sauce may be thin, so at the end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce
Apply this one very lightly – over the top of whatever dry rub that you used – adding thin coats until the desired “stickey factor” has been achieved. Don’t burn it – reduce temps below 300 degrees during the application process.
* The ribs in my header picture received this glaze…
Best of Luck and feel free to tell me how I should improve this recipe!