Coffee Bbq Sauce Recipes

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COFFEE BARBECUE SAUCE



Coffee Barbecue Sauce image

Brewed coffee and instant coffee granules add rich color and depth to this sweet-and-sour sauce. It's wonderful spooned over grilled chicken or pork chops. -Julia Bushree, Georgetown, Texas

Provided by Taste of Home

Time 1h5m

Yield 4-1/2 cups.

Number Of Ingredients 11

1 medium onion, finely chopped
2 tablespoons olive oil
8 garlic cloves, minced
2 cups ketchup
1 cup cider vinegar
1 cup honey
1/2 cup reduced-sodium soy sauce
1/2 cup strong brewed coffee
2 teaspoons instant coffee granules
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

COFFEE BARBECUE SAUCE



Coffee Barbecue Sauce image

This keeps well in the refrigerator (up to 3 months) so you always have some red sauce to put on grilled chicken, beef, or pork for easy weeknight dinners.

Provided by xvc

Yield 48

Number Of Ingredients 7

1 ½ cups ketchup
1 cup strong brewed coffee
¼ cup brown sugar
¼ cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
½ teaspoon cayenne pepper

Steps:

  • Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  • Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

Nutrition Facts : Calories 17.6 calories, Carbohydrate 3.2 g, Fat 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 91 mg, Sugar 2.9 g

COFFEE BARBECUE SAUCE



Coffee Barbecue Sauce image

An easy to make tasty barbecue sauce made with cold coffee. It keeps well for a long time in a glass jar in refrigerator. Use as a sauce for precooked chicken wings or ribs in the oven. Or cook raw wings as directed below. Sauce can also be used for pork chops or spareribs or any recipe calling for barbecue sauce. Easy to make with readily available ingredients. A good way to use up leftover coffee. Time given is to make the sauce only and the yield is an estimate.

Provided by foodtvfan

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 7

1 cup cold coffee
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup brown sugar
1/2 cup butter
1/2 cup lemon juice
1/2 cup vinegar

Steps:

  • Place all sauce ingredients in a saucepan.
  • Bring to a full boil; reduce heat to simmer and cook for 5 to 10 minutes, stirring occasionally.
  • TO COOK RAW CHICKEN WINGS:.
  • Pour sauce over raw wings.
  • Bake for 1 or 2 hours at 350 degrees Fahrenheit until done, basting occasionally.

Nutrition Facts : Calories 402.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 1183.9, Carbohydrate 51.5, Fiber 0.3, Sugar 44.4, Protein 1.5

BLACK COFFEE BARBECUE SAUCE



Black Coffee Barbecue Sauce image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 12

1/2 cup very strong black coffee, espresso preferred
1 cup ketchup
1/4 cup red wine vinegar
3/4 cup firmly packed dark brown sugar
1 onion, peeled and chopped, about 1 cup
2 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder

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.;

CHILE-COFFEE BBQ SAUCE



Chile-Coffee BBQ Sauce image

Provided by Food Network Kitchen

Time 1h

Yield Makes 1 quart

Number Of Ingredients 13

3 guajillo chiles
3 mulato chiles
1/2 medium onion, cut into wedges
6 cloves garlic, unpeeled
2 tablespoons corn oil
1 cup tomato puree
1 cup strong black coffee
1/4 cup turbinado sugar
1 tablespoon kosher salt, plus additional for seasoning
1 teaspoon dried oregano, preferably Mexican
Pinch ground cloves
Pinch cumin
2 teaspoons cider vinegar

Steps:

  • Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
  • While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
  • Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
  • Stir in vinegar and season with salt to taste.

COFFEE BBQ SAUCE



Coffee BBQ Sauce image

Coffee is the secret ingredient to this homemade barbecue sauce, which can be used as a marinade or finishing sauce for grilled or baked pork, beef, or chicken.

Provided by Peggy Trowbridge Filippone

Categories     Sauce

Time 30m

Number Of Ingredients 11

1/2 cup espresso (brewed, or strong, dark coffee)
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar (light brown, firmly packed)
1 onion (peeled and finely chopped, about 1 cup)
2 cloves garlic (peeled and crushed)
3 chili peppers (fresh, seeded, hot such as jalapeño, or hotter if desired)
2 tablespoons mustard (dry hot, mixed with 1 tablespoon warm water)
2 tablespoons Worcestershire sauce
2 tablespoons cumin (ground)
2 tablespoons chili powder

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.

Nutrition Facts : Calories 78 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 13 g, Fat 1 g, ServingSize 3 cups (12 servings), UnsaturatedFat 0 g

COFFEE BOURBON BARBECUE SAUCE



Coffee Bourbon Barbecue Sauce image

Categories     Condiment/Spread     Sauce     Bourbon     Coffee     No-Cook     Quick & Easy     Vinegar     Summer     Grill/Barbecue     Soy Sauce     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

1 cup strong brewed coffee
1/2 cup bourbon
1/2 cup packed light brown sugar
1/2 cup soy sauce
2 tablespoons cider vinegar
1 teaspoon Worcestershire 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.

BLACK COFFEE BARBECUE SAUCE



Black Coffee Barbecue Sauce image

Provided by William Grimes

Categories     condiments, side dish

Time 30m

Yield about 2 1/2 cups

Number Of Ingredients 12

1/2 cup very strong coffee, preferably espresso
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1 onion, peeled and chopped (about 1 cup)
2 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh hot chili peppers, like jalapenos, halved and seeded
2 tablespoons hot dry mustard, mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons ancho chili powder

Steps:

  • Combine all ingredients in a medium nonreactive saucepan. Bring to a boil over medium-high heat, then reduce to low. Simmer for 20 minutes.
  • Allow mixture to cool. Puree in a food processor or blender until smooth. Strain. May be stored, covered and refrigerated, for up to two weeks.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 614 milligrams, Sugar 40 grams

BLACK COFFEE BARBECUE SAUCE



Black Coffee Barbecue Sauce image

It's great to know folks like this sauce so much! I wish I could take credit for it but it was adopted after the original member left. Thank you, all, just the same. I have made the recipe with regular brewed coffee but highly recommend the espresso. In a pinch use strong instant if you have nothing else. The acid of the coffee balances the sweetness of the other ingredients.

Provided by Queen Dragon Mom

Categories     Lactose Free

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 11

1/2 cup brewed coffee, espresso preferred
1 cup ketchup
1/4 cup red wine vinegar
3/4 cup dark brown sugar, firmly packed
1 onion, peeled and chopped, about 1 cup
2 garlic cloves, peeled and crushed
2 tablespoons dark molasses
2 tablespoons hot dry mustard, mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons cumin, ground
2 tablespoons chili powder

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.

Nutrition Facts : Calories 772, Fat 3.9, SaturatedFat 0.5, Sodium 2241.9, Carbohydrate 189.6, Fiber 6.4, Sugar 164.3, Protein 7

BRISKET IN COFFEE-BARBECUE SAUCE



Brisket in Coffee-Barbecue Sauce image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 11

3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed-red-pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 28-ounce can peeled, chopped tomatoes
Kosher salt and freshly ground black pepper
1 brisket (about 4 pounds)

Steps:

  • In a medium kettle, heat 1/4 cup of the oil over medium heat. Add the onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool.
  • Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently.
  • Remove the lid and bake uncovered until the brisket is glazed and very tender, about an hour and a half more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 15 grams, Sodium 841 milligrams, Sugar 8 grams, TransFat 0 grams

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