Grillin’ with the rooster…
For those that just can’t get enough Sriracha sauce (and there are many of us), incorporating it into a tasty BBQ sauce opens up a bunch of spicy eating fun. There’s a little sweet and a touch of tang to go along with that garlicky spiciness Sriracha is known for.
Use this fiery BBQ sauce as a marinade for barbecue ribs and pork. Or simply put it on the side and use it as a dipper for chicken fingers and non-spiced beef satay. It’s also really good as the BBQ sauce base for spicy pulled pork.
- 1 1/3 cup ketchup
- 2/3 cup soy sauce low sodium best
- 2/3 cup rice vinegar
- 2/3 cup brown sugar
- 1/2 cup Sriracha sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup lime juice approximately the juice of two limes
- 8 cloves garlic minced, approximately 2 tablespoons of minced garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon onion powder
- Heat the olive oil in a sauce pan over medium heat, then add the garlic. Sauté the garlic for 30 to 45 seconds, until fragrant.
- Lower the heat to low and add the ketchup, Sriracha sauce, soy sauce, rice vinegar, brown sugar, Worcestershire sauce, lime juice, garlic, honey, and onion powder. Allow all the ingredients to simmer, stirring often, for 20 minutes - or until the sauce reaches your desired consistency.
- Remove from heat and allow the sauce to cool to room temperature. Use immediately or store in an airtight container in the refrigerator for future use.