Whiskey Peach Barbecue Sauce is a tingly, sweet, flavor punch for your mouth. Slather this sauce liberally all over smoked chicken, low and slow BBQ ribs, or even use it as a dipping sauce for anything and everything.
How to Make Whiskey Peach Barbecue Sauce:
The key to all great barbecue sauces is a great balanced blend of sweet, savory, with a little punch of spice. This whiskey peach barbecue sauce gets the perfect amount of sweetness from peach preserves and a kiss of brown sugar, savory notes from the whiskey, and the perfect blend of spice from the homemade Sweet Barbecue Rub.
Pro-Tip: I believe all homemade barbecue sauces are better the next day. Make your sauce a day in advance, cool completely and then transfer to an air tight container. Keep in the refrigerator overnight (or for at least 8 hours) to let all of those tasty flavors mellow together. It creates a much more cohesive and delicious sauce. My favorite sauce containers are these wide mouth glass canning jars. Perfect for storing in the fridge or even giving as gifts.
Ingredient Substitutions:
If you wanted to switch up the flavors in this sauce or you needed to substitute some of the ingredients, I thought I’d give you a few ideas to make this your own. You can easily swap the whiskey for bourbon, or if you wanted to skip the alcohol all together I recommend using apple juice. If you’re not into (or can’t find) peach preserves, this sauce works great with apricot jam, apple jelly, or even orange marmalade. Each of those will add different flavors to the barbecue sauce, but should have the right consistency and sweetness to make delicious sauce!
Not sure if you know this, but I am actually quite the homemade sauce connoisseur. I’ve got a handful of other sauce recipes in addition to this whiskey peach barbecue sauce recipe on my site, so if you feel like browsing around just click on the images below to check them out!
- 1 cup ketchup
- 3/4 cup peach preserves
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup whiskey
- 2 Tablespoons molasses
- 2 Tablespoons Hey Grill Hey’s Sweet BBQ Rub link in recipe notes
- Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring frequently. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pan.
- Cool completely and transfer to an airtight container. Refrigerate overnight for the best flavor and then use liberally on grilled or smoked chicken, pork, and fish.
Hey Grill Hey's Sweet Rub: https://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
could you use a peach flavored whiskey such as Bird Dog brand peach flavored whiskey?
That sounds delicious, actually!! I wish I had tried it like that the first time!
All I had was peach whiskey, lol.
On smoker now.
I have some wonderful pecan bourbon that I’m thinking would be delicious with this!
What’s the brand name of the pecan bourbon. Sounds good.
Do you have any suggestions as to which whiskey would be the best?
I just use Jim Beam NO. 7 Tennessee Whiskey, it’s a small amount in the recipe, I think any whiskey would work fine.
All I had was peach whiskey, lol.
On smoker now.
What can I use for the wiskey, don’t have any on hand 🙁
You could just use more apple juice.
Did not have any peach preserves on hand, but hey just a fyi peach puree(homemade baby food) was a pretty good substitute. It just wasn’t as thick at first
Awesome! Thanks for the feedback!!
I use Bulleit most of the time but if you really want a strong whiskey flavor go for a Rye
What do you think about using homemade grape jelly in this? I have several friends who eat grape jelly on fried deer meat so I always make extra for them. I’ve never tried it myself, I usually make some chanterelle gravy..my favorite. I kinda think it would be good!
Go for it!! I think it would be delicious!
Do you know whether this could be canned to preserve it longer with the recipe as is?
I am not sure, I haven’t tried canning this sauce.