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Peach-Bourbon BBQ Sauce | Sweet & tangy w/ a taste of fresh peaches. It’s truly unique & perfect for BBQ. #peach #bourbon #cidervinegar #sauce #BBQ #worcestershire #grilling #condiment #summerrecipe #ediblegift | The Missing Lokness

Peach-Bourbon BBQ Sauce

Course Sauce
Cuisine American
Keyword BBQ pork, BBQ sauce, bourbon, easy summer recipe, peach, peach BBQ sauce
Servings 2 pints
Author Lokness


  • 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
  • salt
  • 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.


  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. Consult a USDA handbook or an extension guide to canning for all the correct USDA precautions, click here.
(Adapted from Williams-Sonoma)