BBQ Ribs with Homemade Sriracha Sauce

This is one of those “I had to try recipes” picked up from my friends over at the McCormick Flavor Forecast 2014. Their Grilling Edition predicted that people will be using chilies on the grill this year in pursuit of bigger, bolder flavors and I couldn't agree more!  Sriracha BBQ sauce is a great example of this – a combination of smoky, sweet with a bit of heat and their base recipe, which I used, is a great foundation for experimentation at home. Some ideas to think of adding to the Homemade Sriracha BBQ sauce include: Old Bay, Cajun-style, Mango Ginger, Moroccan-Inspired, Mesquite and more! Your getting the idea now!

Lets get cooking!

I choose to BBQ 2 racks of St. Louis style ribs in my Grill Dome with Mesquite lump charcoal.

No rub on these, just some coarse sea salt and fresh cracked black pepper as I wasn't looking for layers of flavor, just smoke and Sriracha BBQ sauce!

After the first 3 hours, the rib meat started to pull back from the bones, a good sign that we are getting half way there.

I poured about a half of cup of Sriracha/Beer mixture (50% Sriracha BBQ sauce and 50% pale ale beer) over the ribs before sealing the packet to keep the ribs super moist while they braise.

Use a double layer of heavy duty aluminum foil!

This is what the ribs looked like after 5 hours of low and slow cooking! Ready for the Home Made Sriracha BBQ sauce!

The final hour was spent applying a few coatings of my freshly Homemade Sriracha BBQ Sauce.

Here is how I made the Sriracha BBQ sauce:

Recipe Description
Fresno chilies, garlic, vinegar and brown sugar add the flavors of Sriracha, the Thai hot sauce, to this sweet and spicy homemade BBQ sauce – the perfect complement to grilled ribs, chicken wings and pulled pork.

Ingredients
Serves: 20
Serving Size: 2 tablespoons

3/4 pound fresh Fresno chilies, stemmed and coarsely chopped (do not remove seeds)
4 cloves garlic
1 can (8 ounces) tomato sauce
1/2 cup water
1/4 cup firmly packed light brown sugar
1/4 cup molasses
1/4 cup white vinegar
1 teaspoon McCormick® Paprika, Smoked
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

Directions

Mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. (Or use a stick blender to puree the mixture in the saucepan.) Strain through sieve to remove seeds.

Cooking Tips
• Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.

• Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.

• For less heat in the BBQ Sauce, remove seeds from the chilies before chopping.

http://www.mccormick.com/Recipes/Sauces/Homemade-Sriracha-BBQ-Sauce

 

Hot, sweet and tangy all rolled into one meaty rib! We were in Sriracha heaven while devouring these tasty morsels. Two racks of ribs gone in just a short span of time, freshly picked clean rib bones piled on every plate, fingers and faces sticky from the BBQ sauce … yep, we were quite pleased with the result!

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