Prep 10 mins
Cook 20 mins
It's great to know folks like this sauce so much! I wish I could take credit for it but it was adopted after the original member left. Thank you, all, just the same. I have made the recipe with regular brewed coffee but highly recommend the espresso. In a pinch use strong instant if you have nothing else. The acid of the coffee balances the sweetness of the other ingredients.
- 118.29 ml brewed coffee, espresso preferred
- 236.59 ml ketchup
- 59.14 ml red wine vinegar
- 177.44 ml dark brown sugar, firmly packed
- 1 onion, peeled and chopped, about 1 cup
- 2 garlic cloves, peeled and crushed
- 29.58 ml dark molasses
- 29.58 ml hot dry mustard, mixed with 1 tablespoon water
- 29.58 ml Worcestershire sauce
- 29.58 ml cumin, ground
- 29.58 ml chili powder
- Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
- Cool, then puree in a blender or food processor until smooth.
- This can be stored in the refrigerator for up to 2 weeks in a covered container.
This was an excellent sauce! I did cut it in half and still have some left for next time. It was really tangy and BH really liked it. He was the one who braved the cold and went outside to cook it on the grill after I had marinaded two ribs for about an hour. I gave him some extra sauce to baste with and all turned out well. The time it took to prepare and the long list of ingredients used was well worth it. I may even try this during the winter as a slow roast or even a crockpot recipe for ribs as I still have quite a few of them in the freezer.
This sauce is amazing. I have been looking for a recipe for a sauce similar to the sauce served at my favorite hometown rib joint. This is the closest thing I have found. I followed the recipe and only added 1/4 cup of bourbon.
LOVED the flavor of this sauce! It's cool and rainy outside so I used it to baste some oven-roasted pork chops. It is simple to put together and so TASTY! I don't think I'm ever gonna buy it in a bottle again :)