Classic barbecue sauce is great and all, but this spicy spin from The Beeroness is so much better. Enhanced with both sriracha and rich, malty stout, it’s so finger-licking good that we want to slater it on pretty much everything (though chicken, ribs, and pulled pork are a good place to start). From The Beeroness Sriracha-Stout Barbecue Sauce Notes We used Obsidian Stout from Deschutes Brewery. Ingredients1 tablespoon olive oil 4 cloves garlic, minced 1/3 cup low-sodium soy sauce 2/3 cup ketchup 2 tablespoons worcestershire sauce 1 1/2 teaspoon sriracha 2 teaspoons smoked paprika 1 cup stout 1/3 cup brown sugar 1 teaspoon 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, for about 15 minutes. Store in an airtight container in the fridge for up to 4 days. Information Category BBQ, Main Dishes Yield 1 1/2 cups print recipe

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