Peach-Bourbon BBQ Sauce

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.

Happy grilling!

Peach-Bourbon BBQ Sauce (Adapted from Williams-Sonoma)

2 pints

Ingredients:

–   2 pounds fresh peaches

–   10 – 12 ice cubes

–   2 tablespoons 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

–   salt

–   ground black pepper

Directions:

1. 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. Cut the peaches in quarters and remove the pits. Place the peaches in a large nonreactive bowl, and toss with lemon juice. Set aside.
2. 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.
3. 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.
4. If not using immediately, prepare 2 hot and clean one-pint jars and their lids.
5. Carefully scoop and fill the hot sauce into hot and clean jars, leaving ¼-inch space on top. Wipe the rims clean and seal tightly with the lids.
6. 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 30 minutes. 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.

Tips:

1. The sauce can be used on baby back ribs, St. Louis ribs, pork chops, pork loins, chicken and salmon.
2. 1 pint of sauce is perfect for 4 pounds of baby back ribs with a little bit leftover.
3. 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.
4. Instead of using the boiling canning method, I used the oven method. Preheat the oven to 200˚F (95˚C). Wash a baking sheet, the jars and lids with hot soapy water. Place the jars and lids open side up on the baking sheet. Warm in the oven for about 25 minutes. Fill the sauce in the hot jars with a hot and clean spoon. Wipe the rims clean and seal tightly with lids. Carefully flip the jars upside down and leave to sit for 30 – 40 minutes. Check to see if the jars are sealed. If the jars are sealed, the center of the lid should be concave. I think this method is fine, but I would recommend using the boiling method. It is always better to be safe than sorry. No one would like food poisoning.
5. Consult a USDA handbook or an extension guide to canning for all the correct USDA precautions, click here.

Source: Read