Recipe courtesy of Michael Lomonaco

Black Coffee Barbecue Sauce

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 1-1/2 cups
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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, seeds removed

2 tablespoons hot dry mustard mixed with 1 tablespoon water

2 tablespoons Worcestershire sauce

2 tablespoons ground cumin

2 tablespoons ancho chili powder


  1. 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. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container.;