Sriracha-Stout Barbecue Sauce

By Brandi Milloy

Sriracha-Stout Barbecue Sauce

Yield1 1/2 cups

From The Beeroness

INGREDIENTS

    • 1 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

    INSTRUCTIONS

    1. 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.

    2. Store in an airtight container in the fridge for up to 4 days.

    Notes

    We used Obsidian Stout from Deschutes Brewery.