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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.
- 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
- In a medium sauce pan over medium heat add your bacon slices and let them cook for 5 minutes.
- You just want the fat of the bacon to soften before you add all the other ingredients.
- 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.
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