Peach Lambic Barbecue Sauce

Peach Lambic Barbecue SauceFar from traditional, this recipe encompasses what barbecue sauce is: sweet, tart and finger-lickin’ good!  Instead of using vinegar, to help cut the rich fatty BBQ, I use a beer style from Belgium, the iconic Lambic.  To add even more flavor, I decided to use a Fruit Lambic, as the stone fruit goes so well with pork, chicken or fish.  This Peach Lambic Barbecue Sauce is great over pork (ribs | pulled pork | smoked pork chop), chicken or grilled fish, such as salmon or halibut.  Try using this BBQ Sauce as a glaze for Smoked Baby Back Ribs Soaked in Lambic.

Makes: 16 ounces

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | May 2008 | Issue #16

Peach Lambic Barbecue Sauce
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Peach Lambic Barbecue Sauce, is a non-traditional barbecue sauce recipe, that is sweet and tart, using a sour fruited lambic instead of vinegar. Perfect on pork (ribs | pulled pork | smoked pork chops), chicken and fish.
Servings
1 pint
Servings
1 pint
Peach Lambic Barbecue Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Peach Lambic Barbecue Sauce, is a non-traditional barbecue sauce recipe, that is sweet and tart, using a sour fruited lambic instead of vinegar. Perfect on pork (ribs | pulled pork | smoked pork chops), chicken and fish.
Servings
1 pint
Servings
1 pint
Ingredients
Servings: pint
Units:
Instructions
  • In a medium-size pot, add the Lambic (leaving any sediment behind), peach nectar, honey, oil, salt and turmeric and mix well. Place the pot over low heat for 2 to 2 1/2 hours or until sauce has reduced to 16 ounces.
  • If you’re using the sauce right away, transfer it to a clean jar and let cool before sealing; the sauce will keep refrigerated for two weeks. Or, if you want to make this as a gift or stock the pantry, transfer the sauce to a clean jar, cover with a lid and place in a water bath of boiling water, submerging 3/4 of the jar. Cook for 20 minutes, remove the jar from the water bath and then tightly twist it closed. As the sauce cools, the jar should seal itself and make a popping sound. If the jar does not seal, store in the refrigerator.
Sean Paxton

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