Sriracha is a Thai hot sauce made from fresh red chilies, and a favorite condiment in our home. Truth be told, I’d never thought to make it from scratch, but this recipe for sriracha barbecue sauce is enticing. Made with fresh Fresno chilies, it offers exciting spice and warm, energetic flavor.
This sriracha barbecue sauce is the perfect complement to Memphis spice-rubbed and grilled pork ribs, for a nice combination of heat and sweet. It’s also versatile enough to be used with other grilled meats like chicken wings, pulled pork and even as a hamburger condiment. Or, since this sriracha barbecue sauce recipe is vegan on its own, you can use it as a glaze on tofu or your favorite meat alternative.
Special Diet Notes: Sriracha Barbecue Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.
The recipe and photo for this sriracha barbecue sauce were shared with us by McCormick. Their website offers more delicious barbecue sauce recipes, including Mango Ginger, Moroccan Spice, and Mesquite.
- ¾ pound fresh Fresno chilies*, stemmed and coarsely chopped, do not remove the seeds
- 4 cloves fresh garlic
- 1 can (8 ounces) tomato sauce
- ½ cup water
- ¼ cup firmly packed light brown sugar
- ¼ cup molasses
- ¼ cup white vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon gourmet Sicilian sea salt (or ordinary sea salt)
- Mix all of the ingredients in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer 10 minutes, stirring occasionally. Remove the saucepan from the heat and let cool to room temperature.
- Spoon the mixture into your blender and cover. Blend on medium speed for 2 minutes or until smooth. Alternatively, you can use an immersion blender to puree the sauce in the saucepan.
- Strain through a sieve to remove any remaining seeds.