Just because summer is over it doesn’t mean you can’t have barbecue anymore. Today I will be showing you how to make coffee barbecue sauce. Use it next time you barbecue on the grill, in the oven or in your crockpot. The coffee flavor really balances out the sweetness in this recipe
Coffee Barbecue Sauce Recipe (Yields 3 cups)
• 2 qt. saucepan
• blender or food processor
• 1/2 cup espresso or strong brewed coffee (use 1 1/2 oz ground coffee with 6 oz filtered water)
• 1 cup ketchup
• 1/4 cup red wine vinegar
• 1/4 cup bourbon whiskey (optional)
• 3/4 cup packed dark brown sugar
• 1 cup chopped red onion
• 2 teaspoons minced garlic
• 2 tablespoons dark molasses
• 2 tablespoons hot or regular dry mustard, mixed with 1 tbsp. water
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
1. Combine all ingredients in a saucepan and mix well.
2. Bring to a boil.
3. Cover and simmer over low heat for 20 minutes.
4. Remove from heat and let cool uncovered at room temperature.
5. Puree on high speed in a blender or food processor until smooth.
6. Can be stored in the refrigerator for up to 2 weeks in a covered container.
Rules of thumb:
• Show restraint when using barbecue sauce! You still want to be able to taste the meat.
• One coat is usually enough, two coats max.
• Throw away leftover sauce from the bowl you’ve been dipping a brush/spoon to coat your meat.
• Use fresh, unused 1/2 cup of sauce on the table if want to use more sauce when you eat.
• If you will be serving cut ribs, sauce before cutting. Don’t coat the cut sides.
• You don’t want to burn your sauce! For best results, add the sauce at the end of the cook, about 30 minutes before removing the meat from heat.
Angela Greenberg is a Christian, a homeschooling mom of four, and a coffee lover. She roasts coffee as a hobby and loves learning about coffee. You can follow her on Twitter @tazzadiluna.