Monday is the beer brewer’s birthday, so we are doing a small gathering of the clan for a barbecue. With any BBQ, you need a smoker, BBQ sauce, and pork ribs. (At least we think so!) So, Mr. put together a rub and I am simmering the BBQ sauce as we speak. As with all my recipes, this is a bit of this and that, and while I sort of followed a recipe, I sort of did my own thing. I like my sauce sweet and sour and hot all at once, and lately I have been in a real mood for peaches and bourbon for a sauce, so here is my attempt!
Honey Bourbon Peach BBQ Sauce
2 sweet onions, finely chopped
4-6 garlic cloves, finely chopped
8 peaches, peeled, pitted, chopped
2 c. tomato sauce
3/4 c. honey
1/2 c. apple cider vinegar
1/4 – 1/2 c. bourbon
1/4 c. Worcestershire sauce
2 small hot chili peppers, seeded and chopped (I used Black Cobra)
1-2 T. hot chili flakes
2 T. chipotle chili powder or a few chipotles from a can
1 t. pepper
1-2 T. ground ginger
1/2 t. salt
Method
Saute together onions, garlic and chopped tomatoes (if used) until soft and translucent. Place chopped peaches and onion-garlic-tomato mixture in with peaches. Blend until smooth and creamy. You may need to blend in small batches; as each batch is done, put into large pan. Once all the blending is done, leave about 1/4 of the blender filled and add remainder of ingredients. Blend until smooth. Pour into pan with rest of sauce. Simmer on stove top for about 30 minutes. Taste it as it begins to cook – you may need to adjust the flavors to your own liking.
Cool.
Yield: about 6 c. (from what I am guestimating)
Ink, Yarn & Beer 