Smoky Sriracha Barbecue Sauce is perfect for grilled chicken, burgers, or as a dipping sauce for chicken fingers.

Smoky Sriracha Barbecue Sauce

Author Micha M


  • 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.


  1. 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.
  2. 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.
  3. Remove from heat and cool to room temperature.
  4. Pour into a jar, cover, and refrigerate.

Recipe Notes

Adapted from [url href="target="_blank"] The Harried Cook [/url]