Peach and cherry BBQ sauce: the summer glaze for ribs and pulled pork

This sauce comes from the same family as the cherry BBQ (Nightshade-free cherry BBQ sauce) and the apricot-thyme (Apricot and thyme BBQ sauce), but it is the one for summer, when both peaches and cherries are ripe at the same time and the combination is something you want to cook down into a jar of gold.

Peaches bring floral sweetness and a silky texture when cooked down. Cherries add depth and color and a little tartness to keep the sauce from being just a fruit preserve. Honey replaces refined sugar. Apple cider vinegar is the acidity engine. The whole thing cooks for 20 minutes with onion and garlic, then blends smooth into a sauce that coats a spoon and caramelizes beautifully on ribs, pork shoulder, or chicken under the broiler.

Both fruits contribute vitamin C, and the anthocyanins in the cherries are among the most studied plant compounds for their role in a calm inflammatory response. The honey used here is a modest amount across 10 servings, more depth than sweetness.

Frozen peaches and cherries work fine in the off-season. Use them in equal measure with the fresh.

Ingredients

• 1 tbsp coconut oil
• 1 cup yellow onion, roughly chopped (about 1 small onion)
• 2 garlic cloves, minced
• 1 cup fresh or frozen pitted cherries
• 2 cups fresh peaches, peeled and chopped (about 3 medium peaches)
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1/2 tsp sea salt
• 1/2 cup bone broth (to thin, if needed)

Method

Warm the coconut oil in a medium saucepan over medium heat. Add the onion and cook until soft and beginning to turn golden, about 8 minutes. Add the garlic and cook 1 more minute.

Add the cherries, peaches, honey, apple cider vinegar, and salt. Stir to combine and bring to a low simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the fruit has broken down and the sauce has thickened.

Let cool slightly, then blend until completely smooth. If the sauce is too thick, thin it with a splash of bone broth until it reaches a pourable consistency. Taste and adjust: more honey for sweetness, more ACV for tang.

Yield: About 2 cups.

How to use it

• Brush over pork spare ribs during the last 10 minutes of cooking, then under the broiler
• Use as the sauce for slow-cooker pulled pork shoulder
• Brush over chicken drumsticks in the last 10 minutes of roasting
• Serve alongside seared duck breast or pork tenderloin
• Stir into a vinaigrette base for a fruity summer salad dressing

Storage

Refrigerator: up to 1 week in a sealed glass jar. Freeze in half-cup portions for up to 3 months.

*Adapted from gutsybynature.com/pork-spare-ribs-with-peach-cherry-bbq-sauce/ by Jaime Hartman*