Espresso Barbecue Sauce

Grilling experts Cheryl and Bill Jamison add espresso to give this sauce a deeply rich, complex flavor. It's delicious with smoked or grilled pork, beef, lamb or duck.

  • Active:
  • Total Time:
  • Servings: Makes 1 1/2 cups
  • Time(Other): Plus overnight chilling


  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 serrano chile, minced
  • 1 cup ketchup
  • 1 cup brewed espresso
  • 1/4 cup distilled white vinegar
  • 3 tablespoons unsulfured molasses
  • 2 teaspoons chile powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/4 teaspoon Worcestershire sauce

How to make this recipe

  1. In a large saucepan, melt the butter in the oil. Add the onion, garlic and serrano and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Stir in all of the remaining ingredients and bring to a simmer. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally.

  2. Scrape the sauce into a food processor and puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow.

Make Ahead

The barbecue sauce can be refrigerated for up to 2 weeks.

Contributed By Photo © Sneh Roy Published June 2014

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497494 recipes/espresso-barbecue-sauce 2014-05-07T18:35:30+00:00 Cheryl Alters Jamison, Bill Jamison barbecue-cookout|game-day|american|sauces-and-condiments|make-ahead june-2014 recipes,espresso-barbecue-sauce 497494

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