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Peach and Rye BBQ Sauce

Peach and Rye BBQ Sauce

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We had a few foodie friends over for a little BBQ soiree last weekend.  Our goal for the evening was to serve simple and delicious food;  easy to make, so we could enjoy the evening as well.  In honor of Kristina being from the south, we went with grilled ribs that were gently rubbed down with a spicy rub, homemade potato salad, and baked beans.  One can not have a BBQ without a killer sauce.  Right?  This recipe for Peach and Rye BBQ Sauce was perfect slathered over those grilled ribs.

We are not big fans of BBQ sauce as they tend to be overly sweet.  It is as if the creators of these sauces, forgot the savory and tangy component.  When I started researching recipes, almost all of them called for large amounts of sugar to be added.  This was not an option.  I started thinking back to my childhood, and I remember my grandmother use to make “sauces” using ketchup and a little brown sugar as well as other savory ingredients (usually dried mustard – come on it was the 70s).  I remember that I liked the caramelized bits that would form from the sauce cooking over the meatloaf or chicken.  It was bliss.

For our BBQ sauce recipe, I decided to make the base out of ketchup;  a bit 1970’s but traditional in my opinion.  The sweetness would come from very ripe peaches with a touch of brown sugar.  We are spicy food fans, so I decided to add smokey chipotle peppers.  I love how the flavor of chipotle peppers linger on my taste-buds, without slapping me in the face.  Being lovers of Rye, I thought I’d add some just for kicks.  As well peaches and Rye seem to be having a lusty affair these days.  The tang came from apple cider vinegar.  Are you hungry yet?  It was pretty frick’n amazing.  Flavor was coming from all directions.  Not overly, gooey sweet.  Slightly tangy with deep smokey spice that lingered pleasantly.

Rye and Peach BBQ Sauce


Peach and Rye BBQ Sauce


2 cups ketchup
2 peaches, very ripe and peeled
1/2 cup rye
1/8 cup water
1/2 brown sugar
2 chipotle peppers, use canned with sauce
1/4 cider vinegar

How To:  

In a blender or food processor add the peaches (pit removed) and the rye; give a couple whirls until blended.
Add the chipotle peppers.
Blend until combined, about a minute.
In a saucepan add the ketchup, water, sugar and peach mixture; stir.
Simmer over very low heat for 10 minutes.
Add the vinegar, stir, and simmer for 5 minutes.
Remove from heat, and set aside for at least an hour.
Use in place of your usual BBQ sauce.



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Saturday 15th of February 2020

Or maybe rye whisky? =D


Tuesday 6th of September 2011

May I ask, if you used the whole rye grain or rye flour? I'm a bit confused here... Thanks a lot, Ramona

Chelsea Fisher

Wednesday 3rd of August 2011

I'm going to have to whip this up for the weekend. I feel some ribs calling my name, so this will be perfect to dip them in!

Kazia Jankowski

Tuesday 26th of July 2011

Beautiful photos and I will be sure to try this. I love making homemade BBQ sauce.

Jeff @

Tuesday 26th of July 2011

I've been searching for a BBQ sauce that isn't too sweet. I'm not a fan of sweet BBQ sauce myself. This recipe will definitely do the trick. Thanks for sharing!