Spicy Peach BBQ Sauce Recipe

Author: Debra  //  Category: Recipe Share

Having bought a case of California peaches and enjoying fruit so perfectly ripe that I had to eat them over the sink for all their delicious juices, ambulance I wanted to experiment with the flavor. The local farmer’s market supplied me additional fresh flavor components.

Brian is not a fan of fruit, bronchi but I keep sneaking it in to our dinners, recuperation and he keeps on enjoying it. When he came home from work Friday, he remarked how delicious it smelled. I put some chicken on the grill and did a final baste with this BBQ sauce and waited for his reaction. He really loved it and asked what I used, since it was very different from most of my other smokier BBQ sauces. He didn’t even flinch when I told him I’d sacrificed 3 of my peaches to make it. The flavor was sweet and tangy and had heat without burn.

This sauce will only work with peaches that are really ripe and full of flavor. Off season peaches will not do this sauce any favors.

Ingredients:

3 large very ripe peaches peeled & chopped (make sure they are very flavorful)
1 small Onion chopped (I used a Vadalia)
2 Hungarian Yellow Peppers seeded & chopped (leave the veins in for more heat, can substitute jalapenos)
3 cloves Garlic chopped fine
2 cups Ketchup
1 cup Chardonnay
1/4 cup Cider Vinegar
1/2 cup Brown Sugar
2 T Light Soy Sauce
1 T Worcestershire Sauce
1 t fresh ground Cinnamon
1/8 t ground Clove
1/8 t Chipotle powder
1/8 t Habenaro powder

Directions:
Combine all ingredients in a large sauce pan. Bring ingredients to a boil, then simmer until onions and peaches are very soft, approximately 20 minutes. Let cook slightly, then use either a stick blender or food processor to blend all ingredients until mostly smooth.

This made about 4 cups of sauce. It will freeze really well. If there’s any left after this weekend…

Long Hot Weekends = Ribs

Author: Debra  //  Category: Recipe Share

Here’s today’s plan of attack (aka Recipe Share Time!)

2.5 lbs of baby back ribs will be rubbed down shortly (11 am) with the dry rub, adiposity wrapped in tin foil and put back in the fridge to sit until about 3 pm.

Dry Rub Braising Sauce
8 T Brown Sugar 1 Cup White Wine 2 t Whiskey
2 T Kosher Salt 2 T Apple Cider Vinegar 1/2 t Chipotle Powder
1 T Chili Powder 2 T Worcestershire 1 T Molasses
1/2 t Black Pepper 1 T Honey 1/4 t Paprika
1/2 t Jalepeno Salt 2 cloves Chopped Garlic
1/2 t Old Bay Seasoning
1/2 t Thyme
1/2 t Onion Powder
1/2 t Cayenne Pepper

At 3, sanitary I will heat the braising ingredients to boiling, then pour over the ribs and reseal the tin foil well. This will be placed on indirect heat (250˚F) on the grill for 2.5 hours.

At that point, I need to drain out the juices and put them in a pot with the rest of the sauce ingredients and let it reduce to a glaze.

The ribs will finish being grilled (about  3 to 4 minutes on each side) until they have that lovely grilled look and texture, then I’ll give them a quick coating of the sauce before serving them.

The only side dish I’m planning on is some corn on the cob.

I can taste it now! This is gonna be gooooood! (Anyone wanting to invite themselves should be prepared to bring their A-game for dessert or be willing to completely weed my garden!)