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

1 tbs olive oil

4 cloves of garlic, minced

1/2 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

(Yield, about 1 1/2 cups)

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.

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21 responses to “Stout & Sriracha Beer Barbecue Sauce

    • 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. 🙂

  2. I may have to triple the Sriracha, if I can stop drooling long enough to make this! 🙂 Thanks for the recipe!!

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

  4. Pingback: Spice Up Your Meals with Sriracha! | Yummly·

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