Wednesday, June 17, 2009

Peach BBQ Sauce

Have too many peaches? Peaches that are on the too ripe side and starting to get gooshey? Never fear. Peach Barbeque Sauce is here. This is a delicious sauce and is especially good on pork. It seems to last forever in the refrigerator and freezes well.


  • 1 tbsp olive oil
  • 1 1/2 cups chopped onion
  • 3 cups chopped peaches
  • 1 tsp pepper
  • 1/2 tsp salt
  • 6 cloves garlic, minced
  • 2 cups beer
  • 1 cup catsup
  • 1 cup mustard
  • 1/4 cup brown sugar
  • 3 tbs cider vinegar
  • 2 tbs worchestershire sauce
  • 2 tsp cumin
  • 2 tsp hot pepper sauce
  • 1/4 tsp cinnamon

Heat the olive oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5 minutes. Add the peaches, pepper, salt and garlic. Cook for a minute stirring frequently. Add the beer and the remaining ingredients and bring to a boil. Drink the rest of the beer while stirring as it comes to a boil....oh heck...drink another one too. Reduce the heat and simmer, uncovered for 30 minutes

Cool the mixture until it is just warm. Place half of the sauce in a blender. Remove the center piece of the blender lid so the steam can get out. You don't want your sauce and blender to explode. *Puree until smooth. Repeat with the rest of the sauce. Refrigerate for up to 10 days or freeze.


*I use a hand held immersion blender , as long as it is just a single recipe. If our peach trees are especially generous, I will make a double batch for the freezer.

Leave the skin on the peaches. Don't waste your time trying to peel them. You are just going to puree them anyway.

Generally, I despise "Ball Park" type mustard and substitute Dijon whenever possible, but in this case you should use the inexpensive French's or other yellow mustard. You really want that harsher mustard flavor and will be wasting your money if you use Dijon. I haven't tried it yet, but adding whole mustard seeds to the mix or using a grainy brown mustard might be good here if a bit more expensive.

For a BBQ pork butt, roast or chops, I will marinate my meat in this sauce for a few hours before cooking. Discard the marinade and use fresh sauce for basting during the last part of the cooking process.

1 comment:

Jet Gorgon said...

Great recipe. I love the beer for the cook part the most. Txs!