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: 2 cups

Ingredients

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

Instructions

  1. 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.
  2. Store in an air tight container in the fridge.
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64 thoughts on “Stout & Sriracha Beer Barbecue Sauce

    1. 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.

  1. 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. :)

      1. 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!

  2. 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.

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  4. 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.

  5. 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.

    1. 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.

      1. 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.

  6. 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!

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

  8. 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.

    1. 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!

  9. 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!

    1. 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!

    1. 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!

  10. 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!

  11. 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!

    1. 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. Also, make sure you use garlic POWDER and not garlic SALT, that is an easy mistake to make and it would make it WAY too salty. SO sorry it didn’t work out for you!

  12. 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!

  13. 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!

  14. 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.

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

  16. 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.

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  18. 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!

  19. Just made this sauce at the fire dept. Used Big Eddy’s Russian Imperial Stout 9.5% abv.
    The lack of measuring utensils had me winging the teaspoons by hand, but I think it turned out alright. I overdid the Sriracha by accident also (Tbsp instead of Tsp).
    Overall, the sauce has an incredible aroma to it, I’d stick it in my candle warmer at home if possible. Sauce had great flavor, slightly bitter though. Could it be the stout? The over pour of Sriracha, or the minute miscalculations of dried ingredients?

    Either way, I can’t wait to try these on the meatball sliders for dinner tonight

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