This sweet spicy Coca Cola Barbecue Sauce has a unique background flavour from reducing the cola during the sauce’s slow simmer; especially delicious on ribs.
This Coca Cola barbecue sauce has a distinctive flavour that comes from concentrating the cola flavour in the simmering process. I first had something similar a few years back in a couple of versions. One was a glaze that I thought was just too intensely flavoured.
I tried a Coca Cola BBQ sauce at a diner during a southern road trip and liked that much, much better. The server said it was a ketchup based sauce so that’s where I started for this recipe.
Their version had quite a bit of kick as I recall and if I don’t miss my guess, I believe it was Tabasco Sauce that provided the heat. In my version, I’m using sriracha because it is my hot sauce of choice at the moment and because it has a bit of subtle smokiness that I think works well without overwhelming heat.
You can of course moderate the heat to your own taste by using less of the Sriracha. I like to make mildly spicy batches of BBQ sauce and then add extra hot sauce to it as I need it; for example for spicy BBQ wings. I just pour some in a ramekin, add as much hot sauce as I like and brush it on. This is a great way to offer both mild and hot versions of anything that you barbecue.
I enjoyed this sauce on a grilled prime rib steak the other night but it is equally good on pork and chicken. My next experiment is to use it as a sauce to drizzle on my mesquite smoked pulled pork sandwiches where I think it will also be excellent.
The sauce can be kept in the fridge for 2 weeks or so or make it last all summer by properly bottling it according to the prescribed method recommended by mason jar manufacturer Bernardin.
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- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 small red onion minced
- ¼ cup honey
- 1 cup ketchup
- 2¼ cups coca cola NOT diet
- ¼ cup apple cider vinegar
- 1 to 3 tsp Sriracha sauce to taste
- 1 tsp dry thyme
- 1 tsp black pepper
- 2 tbsp soy sauce
- 1 tsp smoked paprika
In a small saucepan over medium heat, sauté the onions and garlic in the olive oil until softened but not browned.
Add the remaining ingredients and simmer very slowly for up to an hour until the sauce thickens. Stir often.The sauce will thicken as it cools so reduce it to a consistency a little more watery than ketchup.
The sauce can be kept in the fridge for 2 weeks or so or make it last all summer by properly bottling it according to the prescribed method recommended by the mason jar manufacturer.
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