Peach Lambic Barbecue Sauce

Far 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.

• CuisineAmerican, Beer Cuisine, Belgian, Vegetarian
• Cooking Beer StyleBelgian Fruit Lambic
• SeasonalSpring Seasonal, Summer Seasonal
• Food SectionBBQ Sauce, Fruit, Honey
• BreweryBeer Advocate, Merchant du Vin

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. CuisineAmerican, Beer Cuisine, Belgian, Vegetarian Cooking Beer StyleBelgian Fruit Lambic SeasonalSpring Seasonal, Summer Seasonal Food SectionBBQ Sauce, Fruit, Honey BreweryBeer Advocate, Merchant du Vin Servings 1 pint Servings 1 pint

Ingredients

• 750 ml Lambic, such as Lindemans Cuvée René or other Lambic or Gueuze
• 2 cup Peach Nectar, Looza brand or other peach juice
• 2 tablespoon honey, local
• 1 tablespoon oil, canola
• 1/2 teaspoon salt, sea
• 1/2 teaspoon turmeric, ground, organic from Savory Spice Co.

Servings: pint

Units:MetricUS Imperial

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.