This sticky sweet BBQ sauce was made while I was smoking some ribs on my grill. I wanted to try something new with one of my favorite Bushwick Kitchen sauces, Gochujang Sriracha. It turned out to be a family favorite so I’m sharing the recipe. I seasoned my baby back ribs with Meat Church Holy Gospel Seasoning, for that perfect base of flavor and gorgeous color.
Ingredients
Equipment
Method
- Warm all ingredients over medium-low heat until simmering.
- Cook on low until mixture is slightly reduced and starts to thicken.
- Strain the ginger and garlic out if you looking for a smooth glaze (optional).
Notes
Sauce can be used immediately. Store any leftovers in a jar in the fridge.
