Extra-Bold Barbeque Sauce

This rendition features strong brewed coffee in the base for an extra-rich, dark taste. It’s perfect for beef and pork.

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.

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 2 garlic cloves, crushed
  • 1 tablespoon Louisiana red-hot sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=” “]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Remove the pan from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Use immediately or refrigerate and reheat before serving.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest