Ribs and Sriracha

[T.G]

Yes, I use it all the time.

I've found that because of the moderate sugar content of sriracha sauce, it can burn if exposed to heat for too long or too high a temp. So, for a mop, I'll dilute it about 1:1 by mixing sriracha and vinegar. Optionally adding mustard and dry spices like thyme, oregano, celery seed, pepper. This cuts the sugar down enough so I don't have to worry about burning when it's getting mopped every hour/half-hour for a few hours of cooking.

I've also used it as a finishing sauce / glaze for various meats by mixing with things like orange juice, maple syrup, raspberry preserves, sugar and molasses etc...