(Updated in 2021)
This Peach-Bourbon BBQ Sauce is sweet and tangy with a taste of fresh peaches. It’s very unique and perfect for grilling. It also makes great homemade gift.
To fulfill Bryan’s dreams of summer grilling, we bought a small Weber grill last year. However, we only got around using the grill for a few times. The official first day of summer (6/21) is still not here, but we can’t wait any longer and wanted to start grilling.
After blowing off all the dust from the grill, we couldn’t figure out what we should cook first. Out of nowhere, the only thing that appeared in my mind was peach BBQ sauce. Peach BBQ sauce? Odd, but not surprising. My mind is all over the place most of the times… Hmmm… Anyway, I told Bryan about my idea and he loved it. To make something to go with the BBQ sauce, baby back ribs seemed like the next logical choice.
Ripe peaches and nectarines are everywhere. When I walk by the peaches in supermarket, they are not hard to be noticed, that sweet fragrant scent in the air. White peaches are my favorite kind. They are super sweet and not as acidic as the yellow ones. But for this recipe, I think yellow peaches are better. They are more tart and they have a more intense flavor. However if you can’t find them, white peaches will do.
Let’s talk about the sauce. The peaches definitely stand out in the sauce. You can smell it and you can taste it. Then there is the sweet from the peaches and brown sugar; there is the tangy from the lemon juice, Worcestershire sauce and vinegar; there is the slight kick from the ginger and chili powder. And of course, some bourbon always make anything better. The sauce goes really well on any fatty and savory meat. I am hoping to make this again later this month. And this time, I got to double it, so I can give one to my parents and one to my in-laws.
Peach-Bourbon BBQ Sauce
- 2 pounds fresh peaches
- 20 ice cubes
- 2 tablespoon fresh lemon juice
- ¼ cup canola or vegetable oil
- ½ large sweet onion (coarsely chopped)
- 3 garlic cloves (chopped)
- ¾ cup firmly packed dark brown sugar
- ½ cup apple cider vinegar
- ¼ cup bourbon whiskey
- ½ cup Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon grated ginger
- 1 tablespoon chili powder
- ground black pepper
- Bring a large pot of water to a boil over high heat. Fill a large bowl with water and add the ice cubes. With a sharp knife, lightly score an “X” at the bottom of each peach. In 2 batches, put the peaches in the boiling water and cook for 40 seconds – 1 minute. Submerge the cooked peaches in the iced water for 1 minute. Pat dry and peel. If needed, use a vegetable peeler. Cut the peaches into large slices and remove the pits. Place the peaches in a large nonreactive bowl, and toss with lemon juice. Set aside.
- In a medium nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook until tender, about 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Add the peaches, sugar, vinegar and bourbon. Bring to a boil over high heat. Once boiling, reduce to medium heat and cook uncovered for about 20 – 25 minutes or until the peaches and onion are very soft.
- Transfer 1/3 of the peach mixture to a blender and puree until smooth. Pour into a medium nonreactive saucepan. Repeat with the rest of the mixture. Add the Worcestershire sauce, tomato paste, ginger and chili powder. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook for about 8 minutes, stirring often. Taste to adjust with salt and pepper.
- If not using immediately, prepare 2 hot and clean one-pint jars and their lids.
- Carefully scoop and fill the hot sauce into hot and clean jars, leaving ¼-inch space on top. Wipe the rims clean and seal with the lids.
- Process the jars in a boiling-water bath for 15 minutes. Remove from water and cool at room temperature. Check to see if the jars are sealed after 3 hours. If the jars are sealed, the center of the lid should be concave. If it is not sealed probably, store in the fridge for up to 2 weeks. Store the sealed jars in a cool and dark place for up to 1 year.
- The sauce can be used on baby back ribs, St. Louis ribs, pork chops, pork loins, chicken and salmon.
- 1 pint of sauce is perfect for 4 pounds of baby back ribs with a little bit leftover.
- Nonreactive bowl and saucepan: glass, ceramics and stainless steel, and most nonstick. The reason of using nonreactive bowl and saucepan is because they won’t react with the acid from lemon & vinegar.
- Consult a USDA handbook or an extension guide to canning for all the correct USDA precautions, click here.
This sauce sounds perfect for starting the grilling season! It looks crazy good and I am loving all the flavors in here 🙂 I can just imagine the fragrant sweetness that the peaches give to the sauce and the depth that the bourbon adds. We are big time sauce people and would probably want to slather this on everything!
Thank you Kelly! We love this sauce! Other than putting the sauce on the ribs while cooking, we also serve the sauce along the side. That sweet peaches just smell incredible! Let me know how it goes if you make it. Have a great weekend!
Oana @Through Oana's Lens says
Peach and bourbon combination sounds really interesting. All I need is a BBQ and I know what I am grilling:)
Haha, I know how you feel. I didn’t get a BBQ until last year! Enjoy your weekend!
Okay…I can tell you guys are going to take grilling to a whole new level if you’re starting with your own gourmet sauce like this one! Wow! Sounds amazing and must be so good on pork chops…and well, just about anything! We BBQ quite a bit – I need some of that sauce! ; )
Thank you so much Monica! Yes, the sauce is perfect with pork. Even though making the sauce can be a bit time-consuming, it is totally worth it! I am regretting that I didn’t make more. Let me know if you try it. Have a wonderful weekend!
Jess @ whatjessicabakednext.com says
The sauce sounds and looks super delicious!
Thank you Jess! This sauce is a bit sweet and a bit tangy. So good on ribs! Hope you will try it some day. 🙂
Chris @ Shared Appetite says
I love this bbq sauce!! Peach and bourbon were totally made for each other, and I can’t even begin to imagine how amazing this tastes!!!
Thank you Chris! It was truly a great sauce! Fruity, sweet and tangy! I am thinking to make more next week.
Just made this sauce it’s so darn good I added a few ingredients to make it really pop added 2 jalapeños finely chopped, added a little more bourbon and brown sugar to counteract how spicy I made it and added some liquid smoke. talk about a go to sauce this is it folks ?
Thank you so much! So thrilled to hear it! This is my favorite BBQ sauce. I like yours with the addition of jalapeños and liquid smoke. Awesome idea! ?