Spicy Maple Sriracha BBQ Sauce
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This Spicy Maple Sriracha BBQ Sauce blends smoky sweetness with a fiery kick, making it the perfect glaze or dipping sauce for grilled chicken, ribs, and more. Elevate your next BBQ with this bold, crowd-pleasing homemade sauce.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1/2 cup pure maple syrup
- •1/2 cup ketchup
- •1/3 cup Sriracha sauce
- •2 tablespoons apple cider vinegar
- •2 tablespoons soy sauce (or tamari for gluten-free)
- •2 tablespoons brown sugar
- •1 tablespoon Dijon mustard
- •1 tablespoon smoked paprika
- •1 teaspoon garlic powder
- •1/2 teaspoon onion powder
- •1/2 teaspoon ground black pepper
- •1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- 1
In a medium saucepan, combine the maple syrup, ketchup, Sriracha, apple cider vinegar, soy sauce, and brown sugar.
- 2
Whisk until the mixture is smooth and all ingredients are fully incorporated.
- 3
Add the Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Whisk again to combine.
- 4
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- 5
Reduce the heat to low and let the sauce simmer gently for 10–12 minutes, stirring every few minutes to prevent sticking or burning.
- 6
Taste and adjust the seasoning if needed—add more Sriracha for heat or maple syrup for extra sweetness.
- 7
Once the sauce has thickened slightly, remove from heat and let cool for 10 minutes.
- 8
Transfer to a clean jar or container. The sauce will thicken further as it cools.
- 9
Use immediately as a glaze, dip, or BBQ sauce, or store for later use.
Tips & Variations
Pro Tips
- • For a thicker sauce, simmer for a few extra minutes or add 1 teaspoon cornstarch dissolved in 2 teaspoons water.
- • Taste as you go—Sriracha brands vary in heat, so adjust to your spice preference.
- • Let the sauce cool before storing to prevent condensation and spoilage.
- • Double the batch for larger gatherings—it keeps well in the fridge.
- • Brush the sauce on during the last 5 minutes of grilling to prevent burning.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Swap Sriracha for gochujang (Korean chili paste) for a unique twist.
- • Add 2 tablespoons of bourbon with the liquids for a smoky, boozy flavor boost.
- • Stir in 1 tablespoon finely grated fresh ginger for a zesty kick.
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes! This sauce keeps well in the fridge for up to 2 weeks. The flavors deepen as it sits.
Is this sauce very spicy?
It has a moderate kick from the Sriracha, but you can easily adjust the heat by adding less or omitting the cayenne.
Can I freeze this BBQ sauce?
Absolutely. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before using.
How do I prevent the sauce from burning on the grill?
Apply the sauce during the last 5 minutes of grilling and keep an eye on it, as the sugars can quickly caramelize and burn.
Is this sauce gluten-free?
Yes, if you use tamari instead of regular soy sauce.
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