Black Coffee Barbecue Sauce

Recipe from Michael Lomonaco

Adapted by William Grimes

Published January 13, 1998

Total Time
30 minutes
Rating
4(20)
Comments
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—William Grimes

Featured in: Where the Deer and the Antelope Braise

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Ingredients

Yield:about 2½ cups

  • ½ cup very strong coffee, preferably espresso

  • 1 cup ketchup

  • ½ cup red wine vinegar

  • ½ cup firmly packed dark brown sugar

  • 1 onion, peeled and chopped (about 1 cup)

  • 2 cloves garlic, peeled and crushed

  • 2 tablespoons dark molasses

  • 3 fresh hot chili peppers, like jalapenos, halved and seeded

  • 2 tablespoons hot dry mustard, mixed with 1 tablespoon water

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons ground cumin

  • 2 tablespoons ancho chili powder

Ingredient Substitution Guide
Nutritional analysis per serving

50 grams carbs; 215 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 636 milligrams sodium; 3 grams protein; 40 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a medium nonreactive saucepan. Bring to a boil over medium-high heat, then reduce to low. Simmer for 20 minutes.

  2. Step 2

    Allow mixture to cool. Puree in a food processor or blender until smooth. Strain. May be stored, covered and refrigerated, for up to two weeks.

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Ratings

4 out of 5
20 user ratings
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Comments

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Debbie

I agree with you this was amazing. I had to make a couple of modifications based on what I had. I didn’t have any peppers but I substituted 1/8 tsp of gochuchang chili paste and it was great! I also mixed the dry mustard with Jack Daniel’s instead of water. Yumm. I wish it kept longer than 2 weeks. We loved it

JRussell

OMG! This is completely out of this world delicious. I can't believe I'm the first to comment. Very spicy. You can lose the jalapeños if you'd like and play around with the chile powder. This is my new favorite BBQ sauce recipe.

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Credits

Adapted from Michael Lomonaco

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