Coffee BBQ Sauce


J Shepherd / Photographer's Choice

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
94 Calories
1g Fat
22g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 94
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 282mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Protein 2g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.


  • 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 jalapeño, 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. Gather the ingredients.

  2. 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.

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

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

  5. Puree in a blender.

  6. Use immediately or store for later use.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • This 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.