I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken.
Sriracha BBQ Sauce
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic crushed
- 1 tablespoon Sriracha Sauce
- 1 red chile pepper finely chopped
- 1/4 cup dark brown sugar
- 1 teaspoon fennel seed crushed
- 1 cup ketchup
- 2 tablespoons soy sauce
- kosher salt to taste
- freshly ground black pepper to taste
- Heat the oil in a saucepan over medium heat.
- Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
- Mix in ketchup and soy sauce.
- Bring to a boil.
- Reduce heat to low, add in Sriracha Sauce / Rooster Sauce and simmer 10 minutes.
Nutritional values are approximate.