How “real” barbeque sauce should taste is one of those arguments up there with whether beans belong in chili. Territory wars between Nashville, North Carolina, and Kansas City complicate the issue, but barbeque sauce doesn’t have to be complicated.
This sauce is great on grilled chicken, coating crispy wings, or drizzled on the top of a pulled pork sandwich and appeals to everyone, whether they are looking for sweet and sticky or the tang of vinegar. With the perfect blend of acid, heat, and sweetness this sauce recipe is sure to win over even the pickiest barbeque fanatics.
This sauce is a versatile staple and having a quick homemade recipe that is easy to whip up on a moment’s notice is sure to impress at your next summer barbeque.
The good thing about this BBQ recipe is you can use it for a lot of things.
- Sauce for fries or potatoes
- The coating on meat when grilling or after cooked
- Spread on sandwiches
- Dipping sauce for chicken tenders
- Eggs (Yes, some people like it)
The versatility of the spicy barbeque sauce makes it something handy to have around and use generously when a dish calls for a coating of flavor.
Spicy Sriracha Brown Sugar Barbeque Sauce Recipe
- 1 15 oz Can Crushed Tomatoes
- 2 tbsp Tomato Paste
- 3 cloves Garlic Minced
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Brown Sugar
- 2 tbsp Sriracha Hot Sauce
- 2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cayenne Optional
- 1/4 cup Honey Optional
- Salt and Pepper to Taste
- Saute garlic in neutral oil for 30 seconds or until fragrant. Add tomato paste and heat for an additional 30 seconds. Add tomatoes, apple cider vinegar, brown sugar, and sriracha hot sauce and simmer for 10 to 15 minutes until the tomatoes have softened and mixture is well combined.
- When tomatoes have softened transfer mixture to a high powered blender and puree until smooth. Alternatively, use an immersion blender to achieve the same smooth texture.
- Return mixture to saucepan and add spices. At this point add the cayenne and/or honey to taste. Simmer on low for 20 to 25 minutes, stirring frequently, until desired consistency is achieved.
- Allow the sauce to cool to room temperature before transferring to a glass jar or other airtight container for storage. This sauce will keep in the refrigerator for 7 to 10 days. Do not store at room temperature.