SECRET INGREDIENT: coffee
Most barbecue sauces start with ketchup, vinegar, and sugar then get a flavor boost from herbs and spices. This rendition features strong brewed coffee in the base for an extra-rich, dark taste. It’s perfect for beef and pork.
Quick look
- prep 10 min cook 20 min
Ingredients
- 2 tablespoons hot dry mustard
- 1/2 cup brewed espresso or strong, dark coffee
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup firmly packed light brown sugar
- 1 cup finely chopped onion
- 2 garlic cloves, crushed
- 1 tablespoon Louisiana red-hot sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1
Mix the mustard, espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, red-hot sauce, Worcestershire sauce, cumin and chili powder in a medium saucepan. Bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes.
- 2
Remove the pan from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
- 3
Use immediately or refrigerate and reheat before serving.
