The espresso gives this BBQ sauce an exceptionally rich color and depth of flavor. Tangy vinegar is balanced by molasses and honey, making it a delicious addition to chicken, ribs, and chops.
Makes: 4 1/2 cups
- 1 onion, minced
- 2 tablespoons olive oil
- 8 garlic cloves, minced
- 2 cups ketchup
- 3/4 cup cider vinegar
- 1 cup honey
- 1/4 cup molasses
- 1/2 cup soy sauce
- 1/2 cup espresso (or strong coffee)
- 2 teaspoons instant coffee granules (optional)
- Salt and pepper, to taste
Add the oil to a large saucepan on medium heat. When it’s up to temperature, add the onions with a sprinkling of salt and cook until they’re soft and translucent (if they begin to brown, add a little cold water and give them a quick stir). When the onions are done, add the garlic and cook for a couple minutes longer (be careful, garlic burns easily and turns bitter).
Add the rest of the ingredients, bring to a boil. Lower the heat and simmer, without a lid, for about 40 minutes, stirring occasionally. (Keep an eye on the thickness, just stop cooking when the bbq sauce reaches a consistency you like.) Enjoy!