apClassic barbecue sauce is great and all, but this spicy spin from The Beeronessa is so much better. Enhanced with both sriracha and rich, malty stout, it's so finger-licking good that we want to slater it on pretty much everything (though chicken, ribs, and pulled pork are a good place to start).pbr ppbr ia Sriracha-Stout Barbecue Sauce From The Beeronessap Notes pWe used Obsidian Stouta from Deschutes Brewery. pbr p Ingredientsol1 tablespoon olive oillibr 4 cloves garlic, mincedlibr 13 cup low-sodium soy saucelibr 23 cup ketchuplibr 2 tablespoons worcestershire saucelibr 1 12 teaspoon srirachalibr 2 teaspoons smoked paprikalibr 1 cup stoutlibr 13 cup brown sugarlibr 1 teaspoon onion powderliolbr Directionsolbr liIn a pot over medium heat, add the oil, and allow to get hot but not smoking. Add the garlic, and stir until you can smell it, about 30 seconds. Add the remaining ingredients, and stir until combined. Allow to cook until thickened, stirring occasionally, for about 15 minutes.libr liStore in an airtight container in the fridge for up to 4 days.