Side by side comparison of two
great peach BBQ sauces
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Recently the Sassy Alabaman Cook has been canning up a storm to lay away provisions for the winter. This includes the annual efforts toward green beans, tomatoes, spaghetti sauce, salsa, and peaches. While canning the peaches, the cook started gleaning the internet on peach recipes which brings us to this month’s recipe(s).

She smoked a couple of racks of ribs (baby back and St. Louis style, we both prefer St. Louis style) with the idea of comparing two Peach BBQ sauce recipes and sharing the best. However, the Sassy Alabaman Cook preferred her own sticky sweet peach creation while I (Jon) thought that Gina (Neely) had the hands down winner. So we bring you both!

Gina Neely’s
Peach BBQ Sauce

(from the Food network)

Peach Dry Rub
2 Tbsp. Kosher salt
2 Tbsp. smoked paprika
1 Tbsp. Ancho Chile powder
1 Tbsp. garlic powder
1 Tbsp. dark brown sugar

Gina’s Sauce
1 Tbsp. butter
2 cloves garlic, minced (used garlic powder, 1 tsp.)
1 small shallot, diced (used a small diced onion)
Kosher salt and freshly cracked black pepper
1 Tbsp. peach dry rub
2 cups ketchup
2 cups peach nectar
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
½ lemon, juiced

Mix dry rub ingredients and blend well. Reserve 1 Tablespoon for sauce, using the rest to rub on your ribs.
Melt butter in a large saucepan over medium heat. Add the garlic and the onion and sauté until tender, about 3 minutes. Season by adding salt, pepper and the reserved peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, Dijon mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let the sauce cook until thickened, about 30 minutes, stirring occasionally.
Use an immersion blender if the sauce is chunky.
Neely’s is a distinctly a vinegar with mild spice sauce. You can smell the peach but the flavor isn’t peachy at all. A note word of caution; Ancho Chile powder is not easily found. I went to three large stores looking for it with no luck. We ended up clicking on the internet to obtain, but I think it a critical ingredient to the unique flavor of Gina’s sauce. The dry rub is very good on its own merit. This was Jon’s pick of the two.

Fresh Peach BBQ Sauce
(a combination of numerous internet recipes)

2 tsp. extra virgin olive oil
¼ cup diced onions
1 tsp. garlic, minced
1 tsp. ginger
2 peaches, pits removed, sliced
2/3 cup apple cider vinegar
1 can tomato paste, 6 oz
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tsp. smoked paprika
Salt and pepper to taste

In a large saucepan, heat oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and peaches and cook for another 2 minutes.
Reduce the heat to low and add the apple cider vinegar, tomato paste, lemon juice, paprika, mustard, salt and pepper. Give everything a good stir until it is relatively smooth. Simmer for about 5-10 more minutes, until the mixture has thickened.
Remove for the heat. Using an immersion blender blend the sauce until smooth.
Can store sauce up to 2 weeks in refrigerator.
This was a sweet sauce that lends itself to a good wet slather. The sweet peachy flavor comes through on this sauce and was Charlottes preferred choice of the two.
So if you happen to come across some seasonal summer peaches, maybe you might want to try a seasonal BBQ sauce as well.