Peach Barbecue Sauce

This fruity barbecue sauce swaps the usual tomato base for pureed peaches, creating a sweet, tangy glaze that caramelizes beautifully on grilled meats. Maple syrup and brown sugar build layers of sweetness, while vinegar, Dijon mustard, and Worcestershire sauce balance everything with acid and savory depth.

Cinnamon and ginger give it a warm, almost autumnal spice profile that pairs especially well with pork chops, grilled chicken, and smoked ribs. The sauce simmers for 30 minutes to let the flavors concentrate and meld together.

Puree the peaches smooth before combining with the other ingredients. Any chunks left behind will scorch on the bottom of the pan during the long simmer. If the sauce is still thinner than you’d like at the end, a cornstarch slurry brings it to that thick, clingy consistency you want from a barbecue sauce.

Kitchen Tips

• Stir frequently during the last 10 minutes. The sugars concentrate as the sauce reduces and will burn if left alone.
• Mix the cornstarch with cold water before adding to the hot sauce. Dumping dry cornstarch into the saucepan creates instant lumps.
• This sauce thickens further as it cools, so pull it when it’s slightly thinner than your target consistency.
• Keeps well in the refrigerator for up to two weeks in a sealed jar.

Variations

• Use fresh ripe peaches in summer instead of canned for a brighter, fresher flavor.
• Add a chipotle pepper in adobo to the puree for a smoky-sweet-spicy version.
• Substitute corn syrup for the maple syrup if you want a milder sweetness.