Best Peach Barbecue Sauce Recipes

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.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE

Steps:

• For sauce:
• Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
• Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
• For pork:
• Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
• Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
• *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.

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).

PEACH-AND-BOURBON BARBECUE SAUCE

Steps:

• Bring peaches and 1/2 cup water to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low, and cook until peaches are breaking down, 15 to 20 minutes. (If peaches get too dry, add more water, 2 tablespoons at a time, to prevent peaches from sticking and burning.)
• Remove from heat, and add bourbon. Return to medium heat, and simmer for 5 minutes. Add barbecue sauce, and simmer for 5 more minutes.
• Puree mixture in a blender. With blender running, slowly add remaining 1/2 cup water. Blend until mixture is smooth. Let cool, and refrigerate.

GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, and cook until translucent, about 2 minutes. Add the minced garlic and the ginger; cook about 2 minutes more.
• Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
• Pour half the barbecue sauce into a shallow baking dish; add the pork chops, turning to coat both sides. Reserve remaining sauce.
• Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.

PEACH BARBECUE SAUCE

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.

ZESTY PEACH BARBECUE SAUCE

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.

GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE

Steps:

• For sauce:.
• Saute chopped bacon and chile de arbol in heavy large saucepan over medium heat until bacon is crisp.
• Add chopped onion and garlic cloves; saute until onion is translucent, about 5 minutes.
• Add Worcestershire sauce and crushed peppercorns; stir 1 minute.
• Add peaches and saute until translucent, about 5 minutes.
• Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce.
• Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
• Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.
• Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.).
• For pork:.
• Brush pork tenderloins with olive oil to coat.
• Arrange pork on rimmed baking sheet.
• Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend.
• Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.).
• Prepare barbecue (medium-high heat).
• Transfer 1/2 cup sauce to small bowl to use for basting.
• Pour remaining sauce into small saucepan.
• Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes.
• Brush pork all over with some of basting sauce.
• Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer.
• Transfer pork to work surface; let rest 10 minutes.
• Rewarm sauce in pan.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices.
• Arrange pork slices on platter.
• Drizzle pork with some warm peach barbecue sauce.
• Serve, passing remaining sauce separately.

JALAPEñO PEACH BARBECUE SAUCE & BROILED PORK CHOPS

Steps:

• To make the sauce: Turn on the broiler, and place a rack 6 inches away from the heating element.
• Place in a large cast-iron skillet or on a foil-lined sheet the sliced peaches, skin side down, the onion, the garlic, and the jalapenos, skin side up.
• Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken.
• Remove from the oven. When cool enough to handle, peel off the skin from the peaches (don't worry if it doesn't all come off) and place in a blender along with the onion, garlic, and jalapeño.
• Add to the blender the ketchup and tomato sauce and blend until smooth.
• Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger
• Cook the sauce on low heat, occasionally stirring, for 20 minutes.
• The sauce should be thick and darkened.(Warning-as it cooks the sauce will probably splatter.)
• Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
• Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature.
• Line a sheet pan with foil and top with a lightly greased rack.
• Place the pork chops on top of the rack.
• Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up.
• Place under the broiler for 5 minutes. (If you don't have a rack, don't worry.
• You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small!
• Also, I've just left the broiler on the whole time from the first step, but if you prefer to turn it off and then on again that's fine.)
• Remove the chops from the broiler.
• With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop.
• Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140 degrees.
• Remove the chops from the oven and allow to rest for 5 minutes before serving.

BOURBON PEACH BARBECUE SAUCE (AND ITS USES!)

Steps:

• Rub pork or other meat with vegetable oil, then season with 1 tablespoon Old Bay and garlic. A milder meat, such as chicken, may need less seasoning, so I would recommend using your discretion.
• Heat grill to medium.
• Combine preserves, bourbon, ketchup and 1 1/2 teaspoons Old Bay in a small bowl.
• Grill meat over medium heat until done. For the pork this would be about 25-30 minutes, or until internal temperature reaches 160°F.
• Brush with sauce during the last 2 minutes of cooking.
• Serve with remaining sauce.

BOURBON-PEACH BARBECUE SAUCE

Steps:

• Stir all ingredients together in a medium bowl.
• Brush evenly onto beef, pork, lamb, or poultry during grilling.

PARKER COUNTY PEACH BARBECUE SAUCE

Steps:

• Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.
• Allow to simmer for approximately 15 minutes.
• Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.

GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add chopped onion, and cook until translucent, about 2 minutes. Add minced garlic and ginger; cook about 2 minutes more.
• Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
• Pour half the barbecue sauce into a shallow baking dish; add pork chops, turning to coat both sides. Reserve remaining sauce.
• Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.

SWEET PEACH BARBECUE SAUCE (FOR CHICKEN, PORK, SHRIMP, FISH....)

Steps:

• In a large skillet over medium-high heat, heat the oil until hot, but not smoking.
• Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes.
• Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes.
• Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste.
• Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes.
• Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth.