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Espresso Barbecue Sauce


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.

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  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
  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.