Does barbecue sauce really need ketchup or tomatoes to be called a barbecue sauce? If so, then I’m breaking the rules with this Smoky Apricot Barbecue Sauce. This sauce has most everything that one would find in a BBQ sauce, except for a tomato or tomato based product. The tomato is replaced with apricot, but other common BBQ ingredients – vinegar, mustard and a bunch of chile powders – remain, turning sweet apricots into a smoky and spicy sauce. Great for topping BBQ sandwiches and basting for a variety of meats and possibly vegetables.
Using a few of pieces of meats we had leftover from this and that, Bobby and I did some taste testing to find the best matches for this apricot barbecue sauce. For each test we made a BBQ sandwich with a simple slaw, dill pickles, a toasted bun, shredded meat and sauce. We tested smoked pulled pork, smoked chicken, grilled flank steak and smoked ham. Our favorite was the smoked chicken. Apricot barbecue sauce was a nice complement for a BBQ smoked chicken sandwich. The smoked ham was also a winner. However, we both thought the smoked pulled pork and grilled flank were better with a traditional BBQ sauce, or, in the case of the flank steak – chimichurri.
Smoky Apricot BBQ Sauce
A sweet and spicy barbecue sauce that is great with smoked chicken or ham, and barbecue sandwiches. Like any sauce, sitting overnight in the refrigerator allows the flavors to meld. It just gets better with a little time.
“*” See Kitchen Notes for more information or links to special ingredients.
- 1 Tbsp. light olive oil or vegetable oil
- 1/2 cup minced onion
- 1 large garlic clove minced
- 3 cups chopped apricots*, fresh or frozen
- 2 Tbsp maple syrup
- 2 Tbsp brown sugar
- 1 Tbsp yellow mustard
- 1 Tbsp apple cider vinegar*
- 1/2 cup ginger ale
- 1/2 tsp smoked paprika
- 1/2 tsp New Mexico red chile powder
- 1/4 tsp chipotle powder
- 1/4 tsp smoked Serrano powder
- 1 tsp Worcestershire sauce
- 1/8 tsp. salt
Heat the oil over medium heat in a deep saucepan. Add the onion and lower heat to medium low. Sweat the onion for 3 minutes until translucent.
- Add the garlic and continue to sweat the onion and garlic for another minute or two.
- Add the remaining ingredients and stir to combine.
- Increase the heat to medium and continue to stir until apricots begin to soften. Bring to a low boil, then reduce to a simmer. Simmer for about 15 minutes.
- Remove from the heat and, using an immersion blender, blend to a puree’.
- Taste. Add seasoning if needed remembering, as the sauce cooks down further, flavors will intensify. But just in case, if you want …
more of a smoky flavor without the heat, add 1/4 smoked paprika.
more heat and smokiness, add ¼ tsp. chipotle or the Serrano powder.
just more heat, add ¼ tsp. or more New Mexico red chile powder.
- Return to the heat and simmer for another 15 minutes or until sauce reaches desired consistency*.
- Remove from heat and enjoy.
Apricots – Use fresh or frozen. If you don’t have apricots, replace with peaches or nectarines.
Sweetness – If the apricots are really sweet, cut back on the sweetening components unless you like a really sweet BBQ sauce. If you do like a sweeter sauce, then, when you do the tasting halfway through cooking it down, you might find add a little more brown sugar or maple syrup. Keep in mind, it’s only going to get sweeter as it gets thicker.
Vinegar – If you like your BBQ sauce with a little more vinegar then you can add more by adding 1 tsp. at a time to your taste.
Consistency – We like a rather thick sauce so it took about 30 minutes to reach consistency. Plus it does thicken overnight. If you find it too thick, just add a little more ginger ale or light beer.
BBQ Sandwich Ingredients – Toasted buns, a tender smoked meat like chicken or ham, dill pickles, apricot BBQ sauce, and a simple slaw.
Simple Slaw for BBQ Sandwiches
A simple slaw that greats in barbecue sandwiches. This recipe makes enough for 4 sandwiches
- 3 – 4 small to medium radishes, chopped
- 2 cup thinly sliced savoy cabbage
- 1 medium carrot, grated
- 2 scallions, white and green parts, minced
- 1/8 – ¼ tsp. celery salt
- Fresh ground pepper
- 1 ½ tsp. Dijon mustard
- 3 Tbsp. mayonnaise
- 1 tsp. seasoned rice vinegar
- 1 tsp. dill pickle brine
- Add all slaw ingredients to a large bowl.
- In a smaller bowl, whisk together the dressing ingredients. Pour over slaw. Toss to coat.
Hope you enjoy this Smoky Apricot Barbecue Sauce! If you missed my post last week or you’re looking for more apricot recipes, then take a look at What To Do With a Lot of Apricots.
Wow what a great recipe and so flavorful. I love all the ingredients you’ve used here. Saving this!
Thanks so much Vicki! We’re enjoying it. 🙂
Hi MJ
you have some wonderful recipes. I am a proud foodie and look forward to experimenting with a few of your recipes.
Do you have any plans to add to your website the ability to “register” in order to save “favorites” ..?
If not I’ll have to get printing those I like :).
cheers
I glazed our last baby back ribs with an apricot concoction. I think your sauce sounds amazing!! Totally jealous of your apricots!
That sounds delicious! Thanks!
I love messing around with old recipes and revamp them! This sauce looks perfect!
Thanks Katerina!
This sauce sounds fantastic. I can also imagine why it was so good with chicken…. Thank you so much for this wonderful idea! One day if I have a real BBQ equipment, I’ll certainly try this one.
Thanks so much Darlin! It is SO good with chicken! You could use this as a basting sauce for roast chicken. That would work quite well actually.
Mj! This is brilliant… Absolutely LOVE this BBQ sauce!
Thanks so much Viviane!
Definitely one of the most creative recipes I have seen in a while…and a great idea. I would have gone with pork and chicken to as a favorite 🙂
Thanks so much Evelyne!
My mother phoned saying apricots are ripe and waiting. What I usually do is a lot of jamming but your ideas are so tempting ….. will definitely do BBQ sauce and clafoutis as well…. Thank you very much !
Hope you enjoy! Would love to hear back as to what you make. Thanks!
What a great idea for using apricots, I would love to make this recipe.
Thanks Adina!
That would be the best sauce for a barbecue chicken thighs
Oh right you are! Thanks Raymund!
Oh, I’ve been looking forward to this one! I love your mix of ingredients MJ – including the ginger ale! I’ve not come across smoked serrano chile powder – may need to order that one. The flavors sound incredible and would be a welcome change too as we tend to have the same ketchup based sauces for the cue (everything starts to taste the same no matter what is being grilled ;d) wonder how well peaches might work as a sub for apricot…
Thanks so much Kelly! Peaches would be a great substitute for the apricots. Because peaches can tend to be really sweet, you might need to add a bit more vinegar as balance. Once I find some peaches, I’m going to give it a try. It you try, please let me know how it turns out.
I would, hands down, go for your version of the barbecue sauce and the slaw too!
Thanks so much Taruna!
This would be so good on grilled chicken or a fat pork chop! Love the flavor combo. 🙂
Agreed! Thanks Judy!
I too just made some apricot sauce with lots of chipotles! Now I am tempted to make your bbq sauce because it has a thick consistency that I really love and looks so GOOD!
Apricot and chipotle – YUM!!! Thanks Angie!
This is excellent! I like remaking traditional recipes with new ingredients. Bet this would pair particularly well with pork and fish. Or just eat it by the spoonful. 🙂
Thanks so much John! I didn’t think of pairing it with fish, but that sounds great! Maybe some shrimp?
Wow. Just. Wow.
I bet this sauce could be tweaked with whatever’s in season. (Or maybe with jam.)
Truly inspired, MJ!!!! (Still wish I had some of the bounty!)
Thanks so much Debra! A little jam would worked great! Just omit or reduce the maple syrup and brown sugar.