This simple Sriracha BBQ Sauce Recipe gets rave reviews every time I make it. It’s one of my favorite homemade BBQ sauce recipes because it perfectly balances a little bit of heat without too much sweetness.
This sriracha barbecue sauce requires very little prep work. You just need to chop a few tablespoons of fresh cilantro.
Cooking Methods & Equipment
You’ll need a small saucepan for a single recipe, use a medium or large pan if you’re making a larger batch.
I make this as one of my camp stove recipes but you can also make it over a campfire too.
Step 1. Prepare your ingredients, heat source and equipment as directed.
Step 2. Melt butter. Place sauce pan on your stove top over medium-high heat.
Step 3. Stir in remaining ingredients. Use a whisk or spoon to stir the sriracha sauce, honey, soy sauce, cilantro, lime juice and rice vinegar with the melted butter.
Step 4. Remove from heat. Use immediately or refrigerate. If using immediately, place lid (or use foil) to cover the pan and let stand at room temperature. I using later, let cool and place in airtight container and refrigerate up to 1 week.
There is no substitution for Sriracha Sauce. It is one of my favorite sauces and one of my most important pantry staples. I prefer the Huy Fong Foods Sriracha Sauce. It is available in the Asian food section of most grocery stores across the United States as well as online.
Cilantro is an important ingredient in this homemade bbq sauce recipe. I know some people really hate the taste of cilantro. So, even though I don’t recommend it, you can substitute fresh parsley.
How To Use This Recipe
Great barbecue sauces can be used the way you use your favorite bbq sauce on grilled meats, like chicken breasts and pork chops, or smoked meats, like pork ribs.
This is such a versatile sauce, consider using it as a marinade for tofu or vegetables or as a dipping sauce for foods like French fries.
Try using this homemade sriracha bbq sauce as one of your condiments. It’s great in place of ketchup for topping your favorite meatloaf or drizzled on top of your favorite pizza.
Make sriracha barbecue chicken wings, it’s a nice change from the typical buffalo style spicy sauce. Place wings in a single layer on grill grates, cook on both sides till cooked through. Remove from heat and toss with this Asian-flavored spicy honey sriracha sauce. Serve hot.
Our Smoked Honey Sriracha Chicken Drumsticks are OUT OF THIS WORLD DELICIOUS!
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Place any leftovers in a sealed container and keep refrigerated up to 1 week.
- Chuck Roast Quick Burnt Ends: A quick version of Poor Man’s Brisket using chuck roast instead of the brisket point.
- Smoked Chicken Legs On A Pellet Grill: They are cooked low and slow with our easy spicy magic dust dry rub. They’re delicious with or without sauce.
Try some of these yummy camping dinner recipes:
My Camping Dutch Oven BBQ Ribs consistently get a 5 star rating from people who like super-tender baby back ribs. You build the homemade barbecue sauce that uses onions, a few cloves garlic, vinegar, liquid smoke, brown sugar, garlic powder, onion powder, chili powder and cayenne pepper. Then stack the ribs in your Dutch oven, cover with the sauce and simmer until the meat is falling off the bone.
One of my favorite easy camping meals is to make loose meat sandwiches that combine bbq sauce with browned ground beef hamburger. My Diablo Sandwich Recipe is great for campers who like spicy food. This is a Tex-Mex version of a sloppy joe sandwich.
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Sriracha BBQ Sauce Recipe
- 4 tablespoons butter
- 1/2 cup sriracha sauce some people call it rooster sauce
- 2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1/4 bunch cilantro, finely chopped about 2 tablespoons
- 1 fresh lime, juiced lime juice from 1 fresh lime
- 1 teaspoon rice vinegar
- Melt butter in sauce pan over medium-high heat.
- Add remaining ingredients to the pan. Use a whisk or spoon, stirring to combine, making sure the honey is dissolved.
- Remove sauce from heat.
- If using immediately, place lid on pan to cover the sauce and let stand at room temperature until ready to apply as glaze on grill or spooning on meat and veggies just before serving.
- Place any leftovers in an airtight container and keep in refrigerator up to 1 week.
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