BBQ Sauce

Pineapple Garlic Sriracha BBQ Sauce

Yesterday was my weekly WI and I was happy to see a loss of 1.2!  Two weeks in a row, or 2.2 pounds – and I hope to continue the streak next week.  Can a sista just get to the first five pounds so I can get a sticker at the meeting?! Open-mouthed smile

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I normally do a show and tell of my breakfast at the meeting, but for the second week in a row I slept in a bit so didn’t eat breakfast until after my meeting.  I had a couple errands to run after the meeting, so I didn’t end up eating breakfast until nearly 10:45.  Beef is always a good idea for breakfast.  I used my Hardcore Carnivore black rub, and cooked this thick steak for 3 minutes a side for medium rare.  Then sliced 4 ounces for my breakfast (4) drizzled it with my tomatillo salsa, had 3 ounces of hash browns on the side (4) with strawberries and blueberries.  A very filling 8 point breakfast.

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Both Hannah and Jacob had to work, and it was nice to have the house to myself and jam the music I wanted to listen to.  I scored on the $1 rack with three packages of tomatoes for $3.

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I made pasta sauce for my friend Whitney, the one who decorated my house, to drop off to her and her family for dinner and catch up a bit.   It made enough not only for her family for dinner, but I’ll have sauce to use for myself this week, and freeze for another time.

I had beef short ribs on my menu to grill out, and needed to make a BBQ sauce to go with them.  I love the process of recipe developing, because while I have an idea of how I want a recipe to be, 9/10 it turns out to be completely different after tasting and making adjustments.  The base of my BBQ sauce was a 6 ounce can of pineapple juice I found in the pantry.  I have no idea why I bought it, probably for some other recipe I never got around to making.  I knew I would add sriracha for heat, but then I thought I would add the Hardcore Carnivore spice INTO my BBQ sauce, and well – I made the best BBQ sauce of my life.

Pineapple Garlic Sriracha BBQ Sauce
Serves 20
Such a combination of flavors that will rock any cut of meat - spicy, sweet, tangy - delish!
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Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Prep Time
2 min
Cook Time
30 min
Total Time
32 min
46 calories
11 g
1 g
0 g
1 g
0 g
41 g
333 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Servings
20
Amount Per Serving
Calories 46
Calories from Fat 3
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg
0%
Sodium 333mg
14%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
1%
Sugars 10g
Protein 1g
Vitamin A
5%
Vitamin C
9%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon butter
  2. 2 tablespoon minced garlic
  3. 1 6 ounce can pineapple juice
  4. 1/3 cup brown sugar
  5. 2 cups ketchup
  6. 1 tablespoon sriracha
  7. 1 tablespoon soy sauce
  8. 1 teaspoon liquid smoke
  9. 2 tablespoons lemon juice
  10. 1 teaspoon cracked pepper
  11. 2 teaspoons Hardcore Carnivore black rub
  12. 1/2 teaspoon crushed red pepper
Instructions
  1. Heat a pan over medium heat and add the butter.  Once melted, add the garlic and cook until the garlic starts to brown.  Add remaining ingredients, stir with a whisk, turn the heat to low and simmer for 30 minutes.
Notes
  1. If you don't happen to have Hardcore Carnivore Black rub, you could substitute 2 teaspoons of your favorite dry rub. But the Black rub is the bomb.com. You can find it at http://jesspryles.com/hardcore-carnivore-black-rub/
  2. And FYI, she isn't paying me to gloat about her rub, it is the best rub I've ever tried!
beta
calories
46
fat
0g
protein
1g
carbs
11g
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My Bizzy Kitchen http://www.mybizzykitchen.com/
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Guys.  I need to bottle this stuff and sell it, it is so good!  I normally am not a sweet BBQ person, but the combination of flavors is so complex, that it works.  You get the sweet from the pineapple juice and brown sugar, the tang of the lemon juice, the spice from the sriracha and crushed red pepper and the punch of extra seasoning from the dry rub.   I had some pork rib tips I bought that I either needed to cook up or freeze, and decided to cook them up for lunch.

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I salt and peppered the rib tips and seared them in a bit of coconut oil for 3-4 minutes per side.  Then added the BBQ sauce and baked at 225 degrees for one hour.   If you’ve never cooked with rib tips before, they are a super economical cut of the ribs – either beef or pork.  It’s usually what’s cut off to make the spare ribs or baby back ribs look pretty, but they are just as flavorful.  I bought my pork rib tips for just $2.99 a pound.  I trimmed a bit of fat off of them, but otherwise left them as is.  After an hour, because they weren’t that big, the bone just fell off from the pork and I was left with tender juicy deliciousness.  I wasn’t all that hungry for lunch, but managed to eat three of these standing up over my counter in my kitchen – so good!

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Before I knew it, it was time to head to my friends house.  She has the best dog – Winston.  He’s huge, yet so friendly.  He moves a lot, so this was the best pic I could get, and I promise I am petting the dog, not choking him!

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It was great to catch up Whit!  Then my other friends Alison and Cameron’s house is on the way home, so I stopped by to say hello to them as well, and ended up staying long enough to help put the kids to bed – they are so cute!  They also have chickens now, so I am excited to use fresh eggs this morning for breakfast – thanks for letting me crash your house unannounced, and I promise I’ll bring food to you next time!

So my grilling didn’t work out to plan since I didn’t get home until well after dark.  Turns out I almost always have pizza dough in the fridge (shocker!) and I had Dietz & Watson stick pepperoni, so pizza it was.  3 ounces of dough (8) 1 ounce sliced pepperoni (4) and 1 ounce part skim mozzarella cheese (2).

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Today is going to be a great farmers market day – sunny skies and high of 84 today.  Let’s see if I can break my sales record from last week.

I’ll leave you with this – I saw it at the store on the discount rack and have never seen or heard of this before.  Thoughts?!

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Make it a great day!

14 thoughts on “Pineapple Garlic Sriracha BBQ Sauce

  1. I have that sage in my pantry. Dalmatian refers to where it's harvested. It's supposed to be cleaner and more aromatic than other sages. Rubbed sage has minimum processing and isn't cut up or ground so it's light and fluffy like cotton balls. If you look at the spices in the store, there is also ground sage.
  2. That BBQ sauce sounds amazing. You COULD package and sell it - I've never heard of a commercial BBQ sauce with a pineapple juice as a base, so why not?
    • Biz319
      I want to send it to the girl that makes the BBQ rub and see if she'll buy it from me :D The pineapple juice really helps caramelize the beef when it hits the grill - so good!
  3. That BBQ sauce sounds amazing! I definitely want to try this. Trader Joe's has a Garlic Sriracha BBQ sauce that is probably the most amazing BBQ sauce I've tried (and it's spicy!) yours sounds like it might be similar.
    • Biz319
      I never think to go to TJ's and now I pass it every day on my way to the shop before the farmers markets - I'll have to try that - it sounds right up my alley! :D
  4. Good post today all your food looks good enough to eat. Power of reading your posts is you had me wanting to make spaghetti today (pasta sauce for Whitney). Love those ribs and that sauce has to be something you should be able to sell....(to me???) Looks good, yum!!!
    • Biz319
      Thanks Louise! I made pasta for myself last night with the sauce - so good! Glad I could inspire you :D Hugs!
  5. Melly
    Dalmatia is a city in Croatia, and yes Dalmatian puppies are named after that city. So I'm guessing that's where the sage was grown or at least where that variety of sage originated
  6. Pingback: Breakfast Pizza and a Giveaway! | My Bizzy Kitchen

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