I am kinda known for my barbecue sauce, and, if I do say so, it is pretty darned good, but there are times I want to jazz things up a wee, tiny bit.
This was one of those times.
I still have some of my special Holidaze Barbecue Sauce downstairs, but am saving those for friends, so, off to the pantry and…
no pineapple juice; but wait! What is this can of peaches doing in there?
And then I thought, “why not?”
•12 oz barbecue sauce
•8 oz pepper relish
•1 can (15 oz or so) peaches in light syrup
Putting it all together is dead simple…
simply add the ingredients (don’t drain the peaches) to a beaker and use your immersion blender to mix it all together.
No immersion blender?
Your regular blender or food processor will work a treat in just a few pulses.
Transfer to a jar, close, and stash in the fridge until needed.
Bonus Bit: Ribs!
Note: you will have more than enough sauce for two racks of ribs.
Heat your oven to 350º and season both sides of the rips with your fave seasoning (I am partial to Montreal Steak Seasoning), and arrange in a baking dish. If doing just one rack of ribs and a 13×9 baking dish, you may need to cut the rack in half.
Cover the pan tightly with foil, pop into the hot oven, and bake for 75 minutes.
Remove from the oven and drain off and discard any pan juices.
Return the ribs to the pan and add your prepared sauce.
Return to the oven, uncovered, and bake for another 30 minutes.
Flip the ribs over, add more sauce, and pop back into the oven for a last 30 minutes.
Note: you can finish the ribs off on the grill instead of the oven.
They went very nicely with Martha’s Chard from 19 Hands and some seasoned flour dusted air fryer potato wedges.