Ribs and Sriracha

markem · 04-06-2014, 09:59 AM

Has anyone here every used Sriracha as a sauce when smoking pork ribs? I'm kind of limited since I can't have wheat, corn, dairy or soy, as to the sauces I can use. I have one sauce that I make from scratch, but love Sriracha so am thinking about mopping my ribs with this when on the smoker.

btw, I'm one of those who doesn't think that Sriracha is hot. Rather, I find it mildly hot with a rich spice taste. YourTasteMayVary.

Weather is warming and the humidity should be below 80% for the next few days, so I'm gonna clean the smoker today and start thinking about pork!

pnoon · 04-06-2014, 10:03 AM

Sounds delicious.

blugill · 04-06-2014, 10:07 AM

It does sound good!
Might sweeten the heat with two table spoons of Blue's Hog.

T.G · 04-06-2014, 10:44 AM

Yes, I use it all the time.

I've found that because of the moderate sugar content of sriracha sauce, it can burn if exposed to heat for too long or too high a temp. So, for a mop, I'll dilute it about 1:1 by mixing sriracha and vinegar. Optionally adding mustard and dry spices like thyme, oregano, celery seed, pepper. This cuts the sugar down enough so I don't have to worry about burning when it's getting mopped every hour/half-hour for a few hours of cooking.

I've also used it as a finishing sauce / glaze for various meats by mixing with things like orange juice, maple syrup, raspberry preserves, sugar and molasses etc...

Porch Dweller · 04-06-2014, 10:50 AM

Quote:

Originally Posted by T.G

Yes, I use it all the time.

I've found that because of the moderate sugar content of sriracha sauce, it can burn if exposed to heat for too long or too high a temp. So, for a mop, I'll dilute it about 1:1 by mixing sriracha and vinegar. Optionally adding mustard and dry spices like thyme, oregano, celery seed, pepper. This cuts the sugar down enough so I don't have to worry about burning when it's getting mopped every hour/half-hour for a few hours of cooking.

I've also used it as a finishing sauce / glaze for various meats by mixing with things like orange juice, maple syrup, raspberry preserves, sugar and molasses etc...

I've done the same, Sriracha and orange juice with just a bit of lime.

jjirons69 · 04-06-2014, 07:05 PM

Chicken wing sauce we've made is Sriracha, melted butter, and a little lime juice. Very tasty!

mk05 · 04-06-2014, 07:47 PM

pics please. this sounds too delicious.

04-06-2014, 09:59 AM	#1
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,622 Trading: (47)	Ribs and Sriracha Has anyone here every used Sriracha as a sauce when smoking pork ribs? I'm kind of limited since I can't have wheat, corn, dairy or soy, as to the sauces I can use. I have one sauce that I make from scratch, but love Sriracha so am thinking about mopping my ribs with this when on the smoker. btw, I'm one of those who doesn't think that Sriracha is hot. Rather, I find it mildly hot with a rich spice taste. YourTasteMayVary. Weather is warming and the humidity should be below 80% for the next few days, so I'm gonna clean the smoker today and start thinking about pork! __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

04-06-2014, 10:03 AM	#2
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Ribs and Sriracha Sounds delicious. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

04-06-2014, 10:07 AM	#3
blugill Feeling at Home Join Date: Dec 2008 First Name: Andy Location: Enid, Oklahoma Posts: 867 Trading: (10)	Re: Ribs and Sriracha It does sound good! Might sweeten the heat with two table spoons of Blue's Hog. __________________ My Blog

04-06-2014, 10:44 AM	#4
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Ribs and Sriracha Yes, I use it all the time. I've found that because of the moderate sugar content of sriracha sauce, it can burn if exposed to heat for too long or too high a temp. So, for a mop, I'll dilute it about 1:1 by mixing sriracha and vinegar. Optionally adding mustard and dry spices like thyme, oregano, celery seed, pepper. This cuts the sugar down enough so I don't have to worry about burning when it's getting mopped every hour/half-hour for a few hours of cooking. I've also used it as a finishing sauce / glaze for various meats by mixing with things like orange juice, maple syrup, raspberry preserves, sugar and molasses etc...

04-06-2014, 07:05 PM	#6
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: Ribs and Sriracha Chicken wing sauce we've made is Sriracha, melted butter, and a little lime juice. Very tasty! __________________ Somebody has to go back and get a chitload of dimes

04-06-2014, 07:47 PM	#7
mk05 Have My Own Room Join Date: Jul 2012 Posts: 1,331 Trading: (2)	Re: Ribs and Sriracha pics please. this sounds too delicious.