Sriracha Barbecue Sauce Recipes
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
SRIRACHA BARBECUE SAUCE
A tangy, sweet n' spicy BBQ sauce that everyone will love.
Provided by Deseree
Categories Condiments
Time 30m
Number Of Ingredients 8
Steps:
- Combine all ingredients together in a small sauce pan. Mix well. Bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes or until sauce has thickened. Serve.
4 INGREDIENT SRIRACHA BBQ SAUCE
This sweet and spicy 4 Ingredient Sriracha BBQ Sauce uses pantry staples and doesn't need to be cooked! If you are in a hurry or you run out of your favorite BBQ sauce, this is the perfect solution. Since it takes minutes to make, there's no reason not to.
Provided by Willow Moon
Categories Condiment
Time 5m
Number Of Ingredients 4
Steps:
- Mix all ingredients.
Nutrition Facts : Calories 49 kcal, Carbohydrate 12 g, Sodium 358 mg, Sugar 11 g, ServingSize 1 serving
MEATLOAF WITH SRIRACHA BBQ SAUCE
A flavorful, moist meatloaf topped with Sriracha BBQ sauce. A childhood favorite kicked up a notch.
Provided by Deseree
Categories Main Dishes
Time 1h15m
Number Of Ingredients 18
Steps:
- Combine all ingredients together in a small sauce pan. Mix well. Bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes or until sauce has thickened. Serve.
- Preheat oven to 350 degrees.
- Combine ground beef, pork, onion, garlic, salt, pepper, paprika, ketchup, breadcrumbs and eggs together in a bowl. Use your hands to mix well.
- Form into a large loaf. Carefully move to a baking sheet. Reform into a loaf if needed. Top with 1/3 of the Sriracha BBQ sauce. Bake in preheated oven 45 - 60 minutes. Remove from oven. Top with 1/3 more of the Sriracha BBQ sauce.
- Slice and serve alongside remaining Sriracha BBQ sauce.
Nutrition Facts : Calories 550 kcal, Carbohydrate 32 g, Protein 30 g, Fat 33 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 163 mg, Sodium 1557 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 16 g, ServingSize 1 serving
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From yupitsvegan.com
5/5 (2)Total Time 45 minsCategory Condiments, SaucesCalories 69 per serving
- Add a small drizzle of oil in the bottom of a saucepan over medium-high heat. When warm, add the diced onion and fresh garlic and stir. Cook for 5-7 minutes, stirring occasionally, or until the onion is softened and slightly browned. Add smoked paprika, cumin, and black pepper, stir, and cook for about 60 more seconds or until fragrant. Remove from the heat.
- Use a rubber spatula to add the saute mixture to a blender along with the roasted garlic cloves and apple cider vinegar. Blend until completely smooth, adding some of the tomato puree if needed to blend.
- Pour the blender mixture into a saucepan and and all of the rest of the ingredients, except for the liquid smoke. Bring to a boil and then reduce to a gentle simmer.
- Simmer the mixture for about 30 minutes, stirring occasionally. Stir in the liquid smoke and taste for seasoning (like more sweetness, acidity, salt, or spices). If you want a super smooth sauce, you can blend it again in batches or with an immersion blender.
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GRILLED SRIRACHA BARBECUE CHICKEN - AVERIE COOKS
From averiecooks.com
5/5 (4)Total Time 45 minsCategory 30-minute MealsCalories 661 per serving
- Chicken - To a large ziptop plastic bag, add the chicken, sriracha barbecue sauce, sriracha, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
- Vegetables - Add the peppers and onions to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
- Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired. While chicken cooks, intermittently stir the peppers and onions with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
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5/5 (1)Calories 49 per servingCategory Sauce
- 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.
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From burrataandbubbles.com
Ratings 13Category SaucesCuisine Asian-AmericanTotal Time 25 mins
- Cook over medium-high heat on a small burner until the mixture comes to a high simmer. Stir frequently to prevent burning.
- Reduce heat to keep the mixture at a simmer. Cook for about 20 minutes, continuing to stir frequently.
- Pour into an airtight container and store in the refrigerator. Slather it on just about everything. Enjoy!
GRILLED SRIRACHA BARBECUE CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 3 hrs 10 minsCategory DinnerCalories 210 per serving
- In a non reactive bowl combine the shallots, brown sugar, lime juice, soy sauce, garlic, and sesame oil to make the marinade.
- Add the to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
- Meanwhile, combine the ketchup, Sriracha, honey, ginger, and vinegar to make the Sriracha barbecue dipping sauce. You can also just mix barbecue sauce with Sriracha for a quicker version.
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From kudoskitchenbyrenee.com
5/5 (5)Total Time 25 minsCategory Bbq Sauce, SaucesCalories 401 per serving
- Add the sriracha sauce to the cooked down strawberries and mash to your desired consistency.
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From sidechef.com
5/5 (1)Total Time 30 minsCuisine AmericanCalories 23 per serving
- Prepare Olive Oil (1 tablespoon), Sriracha (1/4 cup), Soy Sauce (1/3 cup), Rice Vinegar (1/3 cup), Brown Sugar (1/3 cup), Ketchup (2/3 cup), Lime Juice (2 tablespoon), Worcestershire Sauce (2 tablespoon), Honey (1 tablespoon) and Onion Powder (1 teaspoon).
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- Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.
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4.5/5 (5)Total Time 8 hrs 30 minsServings 12Calories 231 per serving
- Combine ketchup, vinegar, 2/3 cup water, 2 tablespoons Sriracha, and ginger in a slow cooker, stirring well. Add pork; toss to coat.
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