Updated on

byKelly Bejelly

Sharing is caring!




I didn’t truly appreciate peaches until I moved to Portland.  Honestly, I think Kramer was on the right track ordering peaches every year from Oregon, although there is no such thing as a Mackinaw Peach.  I was bumping around my local market and got hit with the fragrant smell of ripe peaches and immediately thought of making a homemade bbq sauce and smothering it on my pork spare ribs

The key to keeping the sugar content low is using ripe peaches.    I learned the lesson of my changed taste buds when my mother-in-law was over and I made her ribs and based them with the Peach BBQ sauce.  She loved it but kept saying it was tangy.  At the time, I was confused because it tasted dang sweet to me and then I realized, um, yeah, diet difference.  If you want to kick up the sugar content I recommend  using  Muscovado Sugar , Brown sugar or maple syrup as the flavors will  pair well with the sauce.   However for Mr. Bejelly and I this is tasty as is and needs no more sugar.  Here’s a photo of my Dry Rubbed Oven Baked Ribs smothered in the homemade bbq sauce.  It is a chunkier sauce so  you can either puree it or cook it longer to break everything down a tad more if you want a smoother sauce.

Peach BBQ Sauce

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Author: Kelly Bejelly @ A Girl Worth Saving


  • 3 slices of bacon
  • 1 lb of Ripe Peaches 3 medium, skinned and diced -
  • 1/2 cup of water
  • 3 oz Tomato Paste
  • 1/2 medium red onion peeled and diced.
  • 2 Tablespoons of Blackstrap Molasses
  • 1/4 cup of Apple Cider Vinegar
  • 1 teaspoon of black pepper
  • 1/2 teaspoon sea salt


  1. In a medium sauce pan over medium heat add your bacon slices and let them cook for 5 minutes.
  2. You just want the fat of the bacon to soften before you add all the other ingredients.
  3. Place all the ingredients in the pan and simmer over low heat for 3 hours. Around the 2 hour mark, I would check the sauce and start mashing up the ingredients to help them break down quicker.
  4. Enjoy

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.


Comments are currently closed.