Brown Sugar & Coffee Barbeque Sauce Recipe

Brown Sugar & Coffee Barbeque Sauce

by Chef Art Smith
From Art and Soul, Washington, D.C.

The first time I saw this sauce, I just knew instantly that I had to make it. 

I was not disappointed.

It is sweet, smokey and utterly delicious.

Make a batch for your next party, cookout or just 'cause you want to.  It's okay -- you can do that. ;-)

From Chef Art - "Leftover barbecue sauce can be brushed over pork ribs during the last few minutes of grilling or combined with ground turkey for burgers." 

Hot dang.  I never thought of that.  Seriously.  How cool!!

• 2 tablespoons olive oil
• 1 3/4 cups chopped white onions
• 6 garlic cloves, chopped
• 2 tablespoons minced seeded jalapeño chile
• 1/2 cup (packed) dark brown sugar
• 2 tablespoons chili powder
• 2 tablespoons mild-flavored (light) molasses
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 28-ounce can crushed tomatoes with added puree
• 1 cup low-salt chicken broth
• 1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water

Directions

1. Heat oil in heavy large saucepan over medium-high heat.
2. Add onions, garlic, and jalapeño.
3. Sauté until onions are tender, about 7 minutes.
4. Add brown sugar, chili powder, molasses, cilantro, and cumin.
5. Stir until sugar dissolves.
6. Stir in crushed tomatoes with puree, broth, and coffee.
7. Bring to boil.
8. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes.
9. Season sauce to taste with salt and pepper.

Makes about 4 cups

From Bon Appétit | September 2009 
 

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