RECIPE

Espresso Barbecue Sauce

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 2 CUPS

Michael Lomonaco contributes his own twist to this barbecue sauce by using espresso, which adds a jolt of rich flavor. The sauce works well with pork, beef and poultry, complementing and rounding out the flavor of meat.

Plus: More Grilling Recipes and Tips

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 2 CUPS
  • BASIC-EASY
  • MAKE-AHEAD

Ingredients

  • 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.

Serve With

Pulled-Pork Tamales.