We love checking out new BBQ sauce recipes. One of my favorite things is Coffee, love it. So, how to incorporate that into grilling? With a great BBQ sauce recipe!
This sauce is great on Baby Backs with my Espresso Ancho Rub. However it is also great on beef, steaks and those big meaty beef ribs. Lamb works quite nicely with this too.
This sauce has coffee, ancho chile, roasted garlic and an undertone of lemon (think espresso). A fair amount of chile keeps the southwest flavor at the forefront.
1/2 cup red onion finely diced
3 tablespoons olive oil
1 1/2 tablespoons roasted garlic pulp, this is about one small head. * See notes below.
1 1/2 cups tomato sauce (I like Muir Glen’s chunky fire roasted tomato sauce)
1 1/2 cups strong dark roast coffee
1 cup ketchup
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground pepper
1/4 teaspoon red pepper flakes
1/2 cup ancho chile powder
1/2 teaspoon chipotle chile powder
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
4 teaspoons soy sauce
1 1/2 teaspoons lemon zest, yellow part only grated very fine. A micro-plane grater is great for this. Be careful to only get the yellow, the white is bitter.
3/4 cup brown sugar
Heat the olive oil in a sauce pan over medium heat, add the onion and saute on low heat for 5 minute until clear and soft. Add the roasted garlic, saute for a minute. Add oregano, red pepper flakes, and cumin, saute for one minute. Add the coffee, tomato sauce and all other ingredients. Simmer on low heat stirring occasionally for 45 minutes, be careful not to let it burn.
Adjust salt and done!
* Roasted Garlic, cut a head of garlic 1/3 of the way to the top (pointy side) place the top back on, coat with 1 tablespoon of olive oil and wrap in foil. Bake at 350 degrees for one hour. Cool and then remove the top and fish out the soft cloves. Great on bread too. Really good if you are getting a cold.