Coffee Bbq Sauce 1 Recipe That Can Feed

BLACK COFFEE BARBECUE SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
• Cool, then puree in a blender or food processor until smooth.
• This can be stored in the refrigerator for up to 2 weeks in a covered container.

COFFEE BBQ SAUCE

Steps:

• Gather the ingredients.
• Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce , cumin, and chili powder in a small pot, stir them together and bring to a simmer over medium-high heat.
• Lower the heat so the mixture is just simmering and let simmer for 20 minutes.
• Remove the pot from the heat, let the mixture cool.
• Puree in a blender.
• Use immediately or store for later use. Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY. Reprinted with permission.

DELICIOUS BBQ SAUCE

Steps:

• Stir ketchup, tamari, mustard, and white pepper together in a bowl.

BBQ SAUCE

Steps:

• In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.

SPARERIBS WITH COFFEE BARBECUE SAUCE

Steps:

• Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
• Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
• Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
• Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve.
• Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
• To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.
• Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
• Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.

COFFEE-BOURBON BBQ SAUCE

Steps:

• In a medium saucepan, stir together the tomato sauce and paste until it becomes one cohesive mixture.
• Stir in the garlic, coffee, apple cider vinegar, molasses, maple syrup, dark brown sugar, chipotle chili powder, espresso powder, Worcestershire sauce, mustard powder, smoked paprika, cumin, onion powder and salt.
• Bring to a simmer over medium heat. Continue to simmer until the mixture slightly thickens, stirring often to prevent burning. If necessary, you can turn down the heat but maintain a simmer. Cooking time generally takes about 15-20 minutes.
• Turn off heat. Stir in bourbon. Cool and store in an airtight container in the refrigerator. Enjoy!

COFFEE BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.

BLACK COFFEE BARBECUE SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.;

HOMEMADE BBQ SAUCE

Steps:

• Add all ingredients to a small saucepan.
• Bring to a simmer over medium heat then reduce heat to low. Cover partially with lid (to reduce splattering) and let simmer 8 minutes or until slightly reduced and harsh vinegar flavor is toned down.
• Let cool slightly. Store in an airtight container in the refrigerator up to 2 weeks.

COFFEE BOURBON BARBECUE SAUCE

Steps:

• Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken.