Roasted Garlic Sriracha BBQ Sauce

I have made about a million different iterations of BBQ sauce in my life but have never really settled on a master recipe.  This problem is exacerbated by the fact that I have some friends from the south who argue at length about the relative virtues of regional BBQ variations and what, in fact, constituents a proper sauce.

Well, rather than try to mimic (or appropriate in the parlance of our time) a southern BBQ sauce, I decide to simply focus on the flavors I like and work out a master recipe that I can continue to tweak over time.  After all, I’m not a southern boy, but rather a son of Pennsylvania  now living in New England so why be fettered by BBQ provincialism?

I’d hardly call this done by any means, but initial batches are very promising.  I started with a generic BBQ sauce base that seems pretty common across the internets and built from there adding in maple syrup as a nod to my New England home, roasted garlic, and Sriracha.

Ingredients:

1/2 large sweet onion

1 head of garlic, roasted

2 cups ketchup

1/3 cup + 1 tbsp apple cider vinegar

4 tbsp brown sugar

3 tbsp maple syrup

2 tbsp Worcestershire sauce

2 1/2 tsp smoked paprika

1 tsp ground mustard

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp kosher salt

2 1/2 tbsp Sriracha or to taste

  1. Roast garlic in the oven and allow to cool for easy handling
  2. Roughly chop the onion and saute until it develops a golden color
  3. Add the onion to a food processor.  Remove the roasted garlic from its husk and add to the food processor.  Pulse until fine but do not turn it to mush!
  4. In a saucepan combine the onion and roasted garlic with the other ingredients and simmer until thickened (about 20 minutes or so) and adjust seasoning to taste.
  5. You can store in a container in the fridge for a week or two, or freeze it.  Given the acid content, this recipe could also be canned in a water bath canner.

That’s it!  I rarely make a recipe the same way twice but this is a good master recipe from which to tinker.  My best friend of 35 years and his family will be arriving this Sunday and I will be smoking a large brisket on the Big Green Egg.  This sauce will go nicely on a brisket sandwich.

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