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Homemade Peach BBQ Sauce

For most of my life I thought that BBQ meant cooking out and that all BBQ sauces were basically the same. I’d never had anything but one of the big brands from a grocery store shelf. Then I was transplanted to the South. I learned that BBQ means there is fire and smoke involved. I learned that each region has its own favorite sauce base: vinegar, mustard, tomato, etc. So now that I’ve been here a while, I have tasted a variety of sauces and have my favorites. I tend to enjoy sauces that are more tangy than sweet, and I like a little heat, but not too much. 

During my Whole30 travels I came across this peach sauce from Steve’s Paleogoods and wondered if I could recreate it at home. I first investigated Kelly’s BBQ sauce recipe and found the basic ingredient list matched up pretty closely. So a made a few changes and came up with this perfect companion for all of your smoked/grilled meat this summer (chicken and pork are a natural fit). It is naturally sweetened with peach puree and honey (although you could leave the honey out for Whole30), and has a nice fruity tang without tasting overly fruity. And if you have never paired sweet summer fruits with savory meat from the grill, it is time! You are missing out.

Peachy BBQ Sauce


KIm @ onceamonthmeals.com, adapted from Kelly’s recipe


  • 2 cups tomato sauce, preferably organic
  • 1 cup water
  • 0.5 cup apple cider vinegar
  • 0.75 cup peach puree
  • 0.25 cups honey (optional, leave out for whole30)
  • 0.5 Tablespoon ground black pepper
  • 0.5 Tablespoon onion powder
  • 0.5 Tablespoon ground mustard
  • 0.5 Tablespoon garlic, diced
  • 1 Tablespoon dried basil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Worcestershire sauce
  • crushed red pepper flakes, to taste (optional, I put about 1/4 teaspoon in mine)


In a medium saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered for an hour and 15 minutes. Place in a container and store until ready to use. Use in recipes.

Freezing Directions:

For extras or large batches, let cool and place in freezer ready containers or a plastic bag, let the air out, and freeze until ready. To serve, simply re-heat on the stovetop for use with your favorite BBQ dishes or as a dip.

Servings: 4 cups


**conversion chart image provided by Erik Spiekermann

5 Responses to “Homemade Peach BBQ Sauce”

  1. Jessica Younan says:

    This sauce is delicious. I made a big pot of 5 batches so I’m set for a while, which is so nice. I also made a few more batches substituting puréed pineapple and mango in place of the peach to recreate a store bought Hawaiian BBQ sauce we used to use. Thank you for this recipe, it’s great!

  2. [...] this recipe I got a pork butt and put it in the crock pot with homemade peach BBQ sauce that I made ahead of time. In all honestly this was a freezer meal that I made ahead of time but [...]

  3. Kristina says:

    This reminds me of an applesauce-based BBQ sauce I made that used balsalmic vinegar. All delicious!

    Worcestershire sauce, however, would have to be excluded along with the honey for a Whole30 since it contains both regular sugar and molasses, and all sweeteners except fruit and fruit juice are excluded from the Whole30. I’ve never missed it in anything Whole30 that I’ve made.

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