Peach BBQ Sauce
Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best.
Servings 4 cups
Calories 281kcal
Ingredients
For the sauce
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 small shallot diced
- Kosher salt
- ground black pepper
- 1 tablespoon your favorite BBQ seasoning I used my no-burn rib rub
- 2 cups ketchup
- 2 cups peach nectar see below
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ lemon juiced
For the peach nectar (may make more than you need for the sauce)
- 4-6 peaches ripe (you need to end up with about 2 cups of sliced peaches in the end)
- Water
Instructions
For the peach nectar
- Bring a pot with enough water in it to cover the peaches to a boil.
- Add the peaches and boil just 2-3 minutes until the skin is softened.
- Remove peaches and place in an ice bath to cool.
- Peel the peaches. Remove the pit and slice.
- Place 2 cups of peaches along with 1 cup of water into a blender or food processor.
- Liquefy until smooth.
- Store any unused nectar in the fridge.
For the sauce
- Melt the butter in a large saucepan.
- Add garlic and shallot and saute for 3 minutes.
- Add salt, pepper and rub. Stir.
- Stir in the ketchup, peach nectar, vinegar, mustard, Worcestershire sauce and lemon juice.
- Bring to a boil then reduce heat to a simmer and let simmer until thick, about 30 minutes.
Notes
Shake or stir the sauce before using. Store leftover sauce in the fridge.
Nutrition
Calories: 281kcal | Carbohydrates: 67g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1187mg | Potassium: 808mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1441IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg