Ginger Beer Spicy Peach Glaze

What could go better with grilled pork or chicken than juicy, ripe, perfumed peaches? This sauce spiked with spicy Thai Mae Ploy and ginger beer is fiercely sweet and complex. With savory swings on the tongue from the sautéed red onion and chile-garlic soaked Mae Ploy, this simple sauce is tantalizing. It keeps up to two weeks in the refrigerator and can even be frozen for months on end. A smattering on a Chèvre crostini with thyme is otherworldly. Slather this flavorful glaze on chicken wings, thighs, breast meat, or beer can chicken. But it is ribs, glorious pork ribs we are talking about with The Cleaver in mind as a perfect pairing.

  • In a medium saucepan over medium heat add the oil and red onion. Cook until onion is translucent, about 3-5 minutes. Add the ginger and cook 30-45 seconds, or until fragrant. Stir in the diced peaches, peach preserves, ginger beer or ginger ale, apple cider vinegar, Mae Ploy, ketchup, Sriracha and salt.

  • Reduce heat to low and simmer until the sauce thickens, stirring occasionally. Cook for about 30 minutes. Remove from the heat and set aside to cool. Store in an airtight container up to two weeks in the refrigerator. Bring to room temperature before using.

    *If using ginger ale, you may need to add more vinegar to balance the sweetness of the sauce.