caramelized onion and peach BBQ sauce

less of a recipe and more of a method… created from some leftover caramelized onions and some peaches gone mushy

what you need

caramelized onions (from about two onions)

three peaches (soft/ bruised is ok!)

butter

fig jam, or any jam on hand

sherry vinegar

soy sauce

molasses

salt and pepper

what you do

combine caramelized and peaches with a few tbsp of butter in a medium fry pan over medium heat. the peaches I used were not particularly sweet, so I added a scoop of fig jam. add a few splashes of vinegar and allow to simmer until the peaches and onions are very soft and melty, about 10-15 mins. cool slightly, then blend until smooth and return to the pan over medium heat. Add a few splashes of soy sauce, drizzle of molasses, and pinch of salt/pepper. Stir to combine and simmer. Taste and adjust saltiness, acidity, and sweetness as desired. simmer for 5 mins and then strain through a fine mesh sieve, gently pressing down.

use as you would with any bbq sauce, on ribs, wings, steaks, veggies- whatever your heart desires!

*I made these for ribs. Season baby back and/or St. Louis ribs with your favorite dry rub (you can’t go wrong with salt, pepper, garlic powder, and brown sugar), wrap tightly in tin foil, and then cook at 300 degree in oven for 2.5-3.5 hours, until very tender and the meat is falling off the bones. Baby back will take less time than St. Louis. Just before serving, brush ribs with bbq sauce and broil on high for 5 mins or until golden brown and crispy. Serve immediately!