|Sriracha BBQ Sauce sitting on my rainy day window sill...|
I've spent the last few days working on my sunburn, which means I've been outside working in the (too many) planting beds. Today brought dreary rain and miserable (at least to me) cold, so a day in the kitchen was in order.
One of the things I made today was a Sriracha BBQ sauce that I discovered last week on Slender Kitchen. The BBQ was featured as the dipping sauce for grilled chicken and I made both earlier this week. The chicken was very good, but not unlike other grilled chicken I have made many times. What was CRAZY GOOD was the BBQ sauce. Ben was wiping his little serving bowl clean with his finger to make sure he got every drop! We had the leftovers last night as a dip for fries and Ben offered a repeat performance of how to clean a bowl :)
To fill a pint jar, I quintupled (Is that even a word?) the recipe. I'm not sure how long it will keep in the fridge since it has the fresh ginger, but I suspect it won't be a problem for us. I did increase the amount of Sriracha from the original, so just decrease it to one tablespoon (or less) if you like things less spicy, but try this sauce you must.
Sriracha Barbecue Sauce
3 tablespoons ketchup
1 1/2 tablespoon Sriracha (or less)
2 teaspoons honey
1 teaspoon peeled fresh ginger, finely minced
4 teaspoons rice vinegar
Combine the ingredients at least an hour before serving to let the flavors marry. Store any leftovers in the fridge.
WW PointsPlus Value
1 point per 2 tablespoons