Stout & Sriracha BBQ Sauce
Yup, you read that right: stout, sriracha, BBQ sauce. Three of your favorite things all rolled into one delicious sauce you can slather generously on a rack of ribs. Even if you’re typically more fond of dry seasonings on your meat, this concoction will get you singing the praises of sauce. The sriracha provides just the right amount of garlicky, peppery spiciness to the mix, which the stout balances out nicely with its roasty, full-bodied flavor and subtle bitterness.
Of course, making this stuff from scratch is a bit more labor-intensive than just heading out to the supermarket and picking up a bottle of sauce, but it’s really not that difficult to make, and believe us, it’s well worth the extra work. Also, feel free to use any stout you like. We went with Ninkasi Oatis because it’s what we had in the fridge, but a different beer will yield slightly different results. Here’s how it’s made:
- 1 tbs olive oil
- 4 cloves of garlic, minced
- 1 1/2 tsp sriracha
- 2 tbs worcestershire sauce
- 1/3 cup low sodium soy sauce
- 2/3 cup ketchup
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1/3 cup brown sugar
- 1 cup Stout
- Throw your pot on the stove, put the burner on medium heat, and toss in the oil. Get it hot, but not smoking — flick some water at it if you need to test it. If it pops and sizzles, you’re good to go.
- Toss in the garlic you minced earlier and stir for about 30 seconds, or until it becomes aromatic.
- Add the remaining ingredients and stir until you get a homogenous mixture.
- Cook the mixture until it thickens, stirring occasionally for about 15 mins.
- Remove from heat, and brush that ish on some meat!