Coffee BBQ Sauce

espresso
Coffee (or espresso) is what makes this barbecue sauce stand out. J Shepherd/Photographer's Choice
Ratings (4)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 3 cups (12 servings)
Nutritional Guidelines (per serving)
94 Calories
1g Fat
22g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use this coffee barbecue sauce as a marinade or finishing sauce for grilled or baked pork, beef, or chicken. The sauce may be covered and refrigerated up to 2 weeks.

Ingredients

  • 1/2 cup espresso (brewed, or strong, dark coffee)
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar (light brown, firmly packed)
  • 1 onion (peeled and finely chopped, about 1 cup)
  • 2 cloves garlic (peeled and crushed)
  • 3 chili peppers (fresh, seeded, hot such as jalapeno, or hotter if desired)
  • 2 Tablespoons mustard (dry hot, mixed with 1 tablespoon warm water)
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons cumin (ground)
  • 2 Tablespoons chili powder

Steps to Make It

  1. Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together and bring to a simmer over medium-high heat.

  2. Lower the heat so the mixture is just simmering and let simmer for 20 minutes.

  3. Remove the pot from the heat, let the mixture cool.

  4. Puree in a blender.


The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.