Smoked Peach BBQ Sauce

How to Make Smoked Peach BBQ Sauce

1. 1

   Step 1: Prep and smoke the peaches

   Preheat your smoker to 225°F (107°C) using a mild fruitwood like apple or cherry for 45–60 minutes. Brush peach halves with olive oil and sprinkle brown sugar over the cut sides, then place them cut-side up on the smoker rack until softened, lightly charred, and fragrant, about 45–60 minutes depending on ripeness.

   For this step

   • 6 wholeFresh ripe peaches, halved and pitted
   • 1 tbspOlive oil
   • 1/4 cupBrown sugar (light or dark)
   
2. 2

   Step 2: Sauté the aromatics

   While the peaches smoke, heat a tablespoon of olive oil in a skillet over medium heat and add the chopped onion. Cook, stirring occasionally, until the onion is translucent and beginning to caramelize, about 6–8 minutes, then add the smashed garlic and cook 30–60 seconds until fragrant.

   For this step

   • 1 mediumYellow onion, peeled and roughly chopped
   • 3 clovesGarlic cloves, smashed
   
3. 3

   Step 3: Combine ingredients and simmer

   Scoop the smoked peach flesh from the skins and add it to the skillet with the sautéed aromatics, then stir in ketchup, apple cider vinegar, Worcestershire sauce, and smoked paprika. Bring the mixture to a gentle simmer, mash with the back of a spoon, and reduce for 12–15 minutes so flavors meld and the sauce thickens slightly.

   For this step

   • 1 cupKetchup
   • 1/4 cupApple cider vinegar
   • 2 tbspWorcestershire sauce
   • 1 tspSmoked paprika
   
4. 4

   Step 4: Blend and season

   Transfer the hot mixture to a blender or use an immersion blender and puree until smooth or leave a bit of texture to your liking. Stir in kosher salt, taste, and adjust seasoning with more salt, a splash of vinegar, or a touch of brown sugar if desired.

   For this step

   • 1 tspKosher salt
   
5. 5

   Step 5: Cool, store, and serve

   Let the sauce cool to room temperature, then pour into jars or an airtight container and refrigerate; it keeps 10–14 days. Reheat gently before glazing smoked pork, brush on ribs in the last 10 minutes of cook time, or serve as a dipping sauce alongside your favorite smoked meats.
   

1. Preheat your smoker to 225°F (107°C) using a mild fruitwood like apple or cherry for 45–60 minutes. Brush peach halves with olive oil and sprinkle brown sugar over the cut sides, then place them cut-side up on the smoker rack until softened, lightly charred, and fragrant, about 45–60 minutes depending on ripeness.
2. While the peaches smoke, heat a tablespoon of olive oil in a skillet over medium heat and add the chopped onion. Cook, stirring occasionally, until the onion is translucent and beginning to caramelize, about 6–8 minutes, then add the smashed garlic and cook 30–60 seconds until fragrant.
3. Scoop the smoked peach flesh from the skins and add it to the skillet with the sautéed aromatics, then stir in ketchup, apple cider vinegar, Worcestershire sauce, and smoked paprika. Bring the mixture to a gentle simmer, mash with the back of a spoon, and reduce for 12–15 minutes so flavors meld and the sauce thickens slightly.
4. Transfer the hot mixture to a blender or use an immersion blender and puree until smooth or leave a bit of texture to your liking. Stir in kosher salt, taste, and adjust seasoning with more salt, a splash of vinegar, or a touch of brown sugar if desired.
5. Let the sauce cool to room temperature, then pour into jars or an airtight container and refrigerate; it keeps 10–14 days. Reheat gently before glazing smoked pork, brush on ribs in the last 10 minutes of cook time, or serve as a dipping sauce alongside your favorite smoked meats.