Stout & Sriracha Beer Barbecue Sauce

Barbecue debates rage on all over the south, even as we virtually speak. The most sweltering of all topics is Sauce versus Rub. Rub people claiming that good meat doesn’t need to be drowned in sauce, and sauce people attesting to the holy balance of flavors between sauce and meat, and then there is the apathetic middle who just shrug and use both.

And even when you eat your way across the Barbecue Belt, sampling the best of both slow cooked worlds, and finally take up residence in a meat preparation camp, the disputes doesn’t end. If you decide to consort with the rowdy sauce crowd, you have more decisions to make. Are you a vinegar based sauce person or tomato based? Molasses or brown sugar? Mustard sauce or chili sauce?

I’ve decided I’m a sauce girl, but I will never turn away good Slow Cooked BBQ Rubbed Spare Ribs. And although I prefer a deep sweet tomato sauce with a kick of spice, I’ll eat every last bit of a Golden Mustard Pulled Pork Sandwich.

Whether you decide on sauce, or just a great marinade, beer is an ideal addition. Beer is a natural meat tenderizer and a deeply flavored stout is a great way to go.

I used Bear Republic, Big Bear Black Stout. A fantastic stout, and as Beer Store Beer Guy told me last week, “Bear Republic’s Stout is one of the most consistent beers I’ve ever had. It always taste the same, no matter what batch it came from.” Hard thing to accomplish.

Stout & Sriracha BBQ Sauce

Stout & Sriracha Beer Barbecue Sauce

Yield: Yield: 1 1/2 cups

Ingredients

  • 1 tbs olive oil
  • 4 cloves of garlic, minced
  • 1/3 cup low sodium soy sauce
  • 2/3 cup ketchup
  • 2 tbs worcestershire sauce
  • 1 1/2 tsp sriracha
  • 2 tsp smoked paprika
  • 1 cup Stout
  • 1/3 cup brown sugar
  • 1 tsp onion powder

Directions

  • In a pot over medium heat, add the oil and allow to get hot but not smoking. Add the garlic and stir until you can smell it, about 30 seconds. Add the remaining ingredients and stir until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes.
  • Store in an air tight container in the fridge.
http://thebeeroness.com/2012/06/28/stout-sriracha-beer-barbecue-sauce/

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62 Responses to Stout & Sriracha Beer Barbecue Sauce

  1. Dan June 28, 2012 at 5:42 pm #

    What is this Golden Mustard Pulled Pork Sandwich you speak of?

    • The Beeroness June 28, 2012 at 6:10 pm #

      There are a few good places in LA for good BBQ. My favorites are Rogers Rib Shack in Northridge, Doctor Hogly Woglys in Van Nuys and Zekes, which has a few different locations. I used to live next to the Zekes, and they have a great pulled pork sandwich and you can sauce it up with any of their sauces, if you so choose. And the golden mustard sauce always seem to complement their pork the best.

    • Anna September 16, 2012 at 2:11 pm #

      This is my family’s recipe for mustard BBQ sauce. I love it! Let me know if you try it!

      http://annashortcakes.wordpress.com/2011/08/20/mustard-bbq-sauce/

  2. Eileen June 28, 2012 at 7:32 pm #

    This sounds amazing! I usually make the standard Joy of Cooking bbq sauce, but I’m always ready to give a new recipe a try–especially one featuring stout. :)

  3. Julia {The Roasted Root} June 29, 2012 at 2:50 am #

    I love homemade bbq sauce (made one myself just today!)! Beer bbq sauce sounds excellent and all your flavors seem like they would work so nicely together. Definitely want to give it a go!

  4. asheatsalot June 29, 2012 at 2:53 am #

    that sounds so good! i am a fan of anything with sriracha, and then beer plus bbq yum. can’t wait to try it!!

  5. Jackie @ Vegan Yack Attack! June 29, 2012 at 5:44 am #

    Oh hell yeah! I just made some BBQ sauce yesterday, but I’ll definitely be trying this out this summer (with my vegan Worcestershire sauce). Looks and sounds terrific!

  6. Savory Simple June 29, 2012 at 11:41 am #

    Pinned! This looks incredible.

  7. LC Tofu June 29, 2012 at 9:09 pm #

    I may have to triple the Sriracha, if I can stop drooling long enough to make this! :-) Thanks for the recipe!!

  8. Dave June 30, 2012 at 2:38 am #

    My partner is allergic to Soy, what would be the best substitute for it in this recipe?

  9. Oh My Veggies (@ohmyveggies) June 30, 2012 at 6:11 pm #

    Seriously, how do you come up with these ideas? I love this! It looks so rich…

  10. Reema July 1, 2012 at 9:27 pm #

    Totally made BBQ spaghetti with this recipe (I used Highwater Campfire Stout) and carnitas. SO good!

  11. Cassie Laemmli (@BakeYourDay) July 3, 2012 at 6:13 pm #

    Girl, this is brilliant. LOVE it!

  12. missgrill July 11, 2012 at 4:29 pm #

    Wow! I must make…. do you mind if I link to this on my to do list?

    • The Beeroness July 11, 2012 at 11:28 pm #

      Not at all! Link away ;)

      • missgrill July 12, 2012 at 5:31 am #

        thanks. i love stout and cant live without Sriracha. i might just drink this!

  13. BeerSoaked July 14, 2012 at 4:11 pm #

    I just made this sauce and plan to use it as a marinade for BBQ chicken wings. So easy and delicious. I used Stone – Imperial Russian Stout for mine. Cheers! http://www.beersoaked.com/stout-and-sriracha-bbq-sauce/

    • The Beeroness July 14, 2012 at 4:54 pm #

      Great! So glad you liked it. Fantastic beer choice. Cheers!

      • BeerSoaked Erik August 24, 2012 at 9:41 pm #

        Jackie, I just made this sauce again. Was such a hit last time I had to make it again. I used Oskar Blues Ten Fidy Imperial Stout this time around. It is in the pot right now and it smells fantastic. Cheers!

  14. Jessie July 25, 2012 at 8:43 pm #

    I am ALL ABOUT bbq sauce. Seriously. It’s to the point where I’m deciding to eat things just because they’re a vehicle for some smokey saucey bbq goodness. AND I just ran out of my latest bbq batch. Perfect timing! I can’t wait to try this one.

  15. Valerie @ From Valerie's Kitchen August 5, 2012 at 8:56 pm #

    Oh, wow! You have really done it now! I am so trying this for my men here.

  16. Linda September 21, 2012 at 4:06 pm #

    I made this and loved the flavor. I Used a 9% ABV stout and it had a real kick at the end…almost bitter. I’ll definitely make this next time but use a beer with a lower ABV.

  17. David Sorenson November 9, 2012 at 4:19 pm #

    I made this recipe with Cerise, a cherry ale from Founders. Replaced the worcestershire with HP Sauce to play up the sweet, added about 1/4 tsp chipotle powder for some extra heat, and used a bourbon aged soy sauce for a bit more oomph. Probably the best BBQ pork I’ve ever made. Thanks for the recipe.

    • Jackie November 10, 2012 at 9:12 am #

      Wow, bourbon aged soy sauce sounds amazing. HP sauce? Are you in the UK? Haven’t seen it in the States,but I’m sure there are places to get it.

      • David Sorenson November 15, 2012 at 2:49 pm #

        Not in the UK. Michigan actually. I’ve found the stuff in most of our chain grocery stores either in the international section or by the steak sauces in the condiment aisle.

  18. Jillian December 18, 2012 at 4:40 am #

    Just whipped up a double batch of this last night. I made it with a stout that I brewed myself, doubled the sriracha and added powdered ginger…I truly dont think I’m ever buying bottled barbeque sauce ever again. Amazing stuff, thanks for sharing!

  19. Margo January 14, 2013 at 6:55 pm #

    This sauce is fantastic!! I made stout & sriracha bbq pulled chicken sandwiches and they were delicious. Thank you very much for this recipe.

  20. Moonshine Wallace February 13, 2013 at 5:17 pm #

    this was pretty horrible. the soy sauce completely dominates the flavor of the sauce. this would be alright for stir fry, not so much for bbq.

    • Jackie February 13, 2013 at 6:00 pm #

      I’m sorry that this wasn’t to your liking. I have had hundreds of people make this sauce and love it. I even had a guy email to tell me he won a state BBQ competition with this sauce. Can I assume you made changes and substitutions? I’ve never had anyone make this and not love it. If it is as truly horrible as you say it is, I can’t imagine that amount of people having that level of success with it. Possibly, it just isn’t to your liking. But if it came out in a “stir fry” manner, it may be because of a substitution you made. I wish you luck in finding a recipe that suits your taste. Cheers!

  21. Megan {Country Cleaver} February 27, 2013 at 7:21 am #

    I want to paint that BBQ sauce on things just ot lick it off. Don’t mind me.

  22. Mimi March 5, 2013 at 2:20 pm #

    I am trying this bbq sauce for the first time tonight on some chicken leg quarters. I bought Guinness stout though. I hope it will be ok with that. Seems like everyone is using different stouts. Fingers crossed!

    • Tia July 8, 2013 at 11:51 am #

      I live in the middle of nowhere WY. It is tough to find unique brews without paying a fortune (and at that point I just want to drink it). I use Guinness with this recipe and has turned out great every time!

  23. Anna @ Crunchy Creamy Sweet March 23, 2013 at 1:09 pm #

    So I just discovered this post and man, I can’t wait for bbq season to start! This is going to be a huge hit, Jackie! You.are.a.genius. :)

  24. DRatt April 14, 2013 at 9:09 am #

    How long can this sauce be made ahead of time? Days?

    • Jackie April 14, 2013 at 9:29 am #

      It should still be good for up to a week, possibly longer.

    • DRatt April 19, 2013 at 5:30 am #

      Wow. Great balance of flavors. Made the sauce and steamed ribs in beer last night. Tonight they hit the grill. I could eat the whole pot of the sauce now!

  25. Margo May 8, 2013 at 4:53 pm #

    This has become one of my go to sauces. I make pulled chicken smothered in the sauce sandwiches with cabbage and potato salad on the side. Fantastic dinner!! I have also used a few different stouts and they have all worked. Thank you for this recipe!

    • Jackie June 1, 2013 at 11:40 am #

      Thank you so much Margo!

  26. Mark June 1, 2013 at 10:41 am #

    I’d have to say that this is way too salty and dominated by the soy, although not as strongly as one of the readers indicated. I think the combination of the low-sodium soy (it’s still very high in sodium) and the worscestershire puts it over the top. I think another vinegar substitute (balsamic???) and upping the brown sugar to half a cup to aid in carmelization would be much more appealing.

    But still love your stuff Jackie and can’t wait for the book!

    • Jackie June 1, 2013 at 11:39 am #

      Thank you for your honesty, Mark. I also think it depends on the brands you use. There really isn’t a standard salt level for “low sodium” soy sauce products, and all brands of Worcestershire brands have varying levels as well. SO sorry it didn’t work out for you!

  27. Tia July 8, 2013 at 11:35 am #

    I have been playing around with BBQ sauce for years. This will be my new ‘go to’ recipe. So good! I just found your blog about a month ago, I have made several of your recipes and they have all been great. I love cooking with booze. Thanks so much for your wonderful recipes. This is a fantastic BBQ sauce!

  28. Dave August 24, 2013 at 9:10 am #

    Such a great sauce! We used a local honey stout and it was great, went a little light on the soy. Also, a little of the sauce in a Bloody Mary is nice touch!

  29. Jonathan January 4, 2014 at 5:47 pm #

    I’m making this right now using a Two Brothers Imperial Stout. I started by following the recipe and then just started eye balling it. I’m going to be tossing it with baked chicken wings tomorrow night. Was going to be for tonight but, lets face it. The sauce that tastes good tonight will taste so much better tomorrow.

  30. Kelly Estebans February 27, 2014 at 3:37 pm #

    Wow just tried this sauce on the beef ribs… simply immaculate. I’m now a believer! Keep it up.

  31. Kelly Estebans February 27, 2014 at 3:41 pm #

    Just tried the recipe for the beef ribs with this sauce, and simply immaculate. I’m now a believer! Keep it up Jackie.

  32. BJ Walters June 4, 2014 at 3:31 pm #

    this recipe changed my life. i keep made this using Highland Brewing Company’s Black Mocha Stout. i put it on burgers, chicken, pork chops, whatever i could find. i quickly realized that the next time i make this, i will have to at least double the recipe.

    • Jackie June 4, 2014 at 3:37 pm #

      Thank you! I make this all the time too.

  33. Judy November 8, 2014 at 5:33 pm #

    It’s -7c up in Canada right now, and snowing. The hubby is out there manning the BBQ so we can indulge in this divine sauce!

    • Jackie November 8, 2014 at 6:06 pm #

      That’s impressive!

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