Ingredients

1. 1 large onion, finely chopped
2. 2 large garlic cloves, minced
3. 3/4 cup packed dark brown sugar
4. 1 cup red wine vinegar
5. 1 cup ketchup
6. 1 cup brewed espresso
7. 3 tablespoons molasses
8. 2 tablespoons dry mustard mixed with 1 tablespoon water
9. 1/4 cup ancho chile powder
10. 2 tablespoons Worcestershire sauce
11. 2 tablespoons ground cumin
12. 1 teaspoon coarse salt
13. 1 teaspoon freshly ground pepper 

Directions

1. Combine all the ingredients in a medium saucepan and simmer over moderately low heat, stirring occasionally, until the sauce has reduced by about half, about 45 minutes. Let cool completely, strain, then puree in a blender until smooth. Serve right away or cover and refrigerate until ready to use.

Make Ahead

The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.