I am a barbecue sauce collector. I currently have five bottles of barbecue sauce not counting this homemade batch in my refrigerator and pantry. My favorite is a Sriracha and Roasted Garlic Barbecue Sauce from the store known for cookie butter and two dollar bottles of wine.
Unfortunately, Trader Joe’s has been known to stop carrying products suddenly. When I saw the recipe for smoky barbecue sauce on my Secret Recipe Club blog for May The Harried Cook I was inspired to recreate my favorite sauce.
Smoky Sriracha Barbecue Sauce is pretty close to my desired results. Enough to get me through the Winter when I’m fairly certain that TJ’s won’t be selling the seasonal sauce. And I only changed one ingredient from Marsha’s recipe – the hot sauce used.
If barbecue sauce isn’t your thing check out these Rocky road cupcakes which I hope to make soon.
- 2 1/2 cups ketchup
- 1/4 cup dark brown sugar
- 3 Tablespoons honey
- 2 Tablespoons prepared mustard
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons or more Sriracha hot sauce. I ended up using 2 Tablespoons of Sriracha because I like heat. 1/2 teaspoon black pepper
- 2 teaspoons liquid smoke I like Hickory
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon cornstarch if needed. Mine was thick enough for me.
- Combine all ingredients in a large heavy bottomed pot. Bring to a boil over moderate heat then turn down heat and simmer for five minutes. Stir occasionally.
- If the sauce isn't thick enough for you whisk together the cornstarch and 2 Tablespoons of water and add to the sauce. Cook for another two to three minutes or until thickened slightly.
- Remove from heat and cool to room temperature.
- Pour into a jar, cover, and refrigerate.
Adapted from [url href=http://www.theharriedcook.com/2014/08/smoky-barbecue-sauce.html"target="_blank"] The Harried Cook [/url]
This post may be linked to these fabulous blogs as well as Weekend Potluck