My buddy was coming over and wanted spareribs. I told him I wanted to try Haskap Barbecue Sauce. Think of haskaps as a sour blueberry. He was skeptical and said he likes his ribs spicy. I told him I would make a Sriracha Barbecue Sauce for the ribs and that would have a touch of spice. What I didn’t tell him was I was doing both sauces and was going to do 1/2 the ribs with each. This post is how I made the Sriracha Barbecue Sauce. The Haskap Barbecue Sauce and the cooking of the ribs will be in subsequent posts.
The recipe for this sauce is at the end of the post.
I started by chopping the onion and garlic. Then I heated the vegetable oil in a saucepan over medium heat. Then I added the onion to the oil and cooked for about 4 minutes until the onion started to soften.
I added the garlic, chili powder and cayenne and cooked for another 30 seconds.
I added the remaining ingredients and brought the sauce to a boil. I reduced the heat and simmered for 5 minutes stirring frequently.
Let the sauce cool and store in the refrigerator for up to 2 weeks.
This is a nice standard barbecue sauce with a bit of bite from the Sriracha. It has great sweet notes, some tart and cooks down well on ribs.
The Old Fat Guy
- 25 ml (2 tablespoons) vegetable oil
- 250 ml (1 cup) onion, chopped fine
- 1 clove garlic, chopped fine
- 5 ml (1 teaspoon) chili powder
- 3 ml (1/2 teaspoon) cayenne
- 75 ml (1/3 cup) HP Sauce
- 150 ml (2/3 cup) ketchup
- 25 ml (2 tablespoons) molasses
- 25 ml (2 tablespoons) honey
- 25 ml (2 tablespoons) maple syrup
- 25 ml (2 tablespoons) cider vinegar
- 25 ml (2 tablespoons) Worcestershire sauce
- 25 ml (2 tablespoons) prepared mustard
- 5 ml (1 teaspoons) Sriracha
- Heat the oil over medium heat.
- Add the onions and cook until softened, about 4 minutes.
- Add the garlic, chili powder and cayenne.
- Cook for 30 seconds.
- Add remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer for 5 minutes, stirring frequently.
- Cool and refrigerate for up to 2 weeks.