Best Coffee Barbecue Sauce Recipes

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.

COFFEE BARBECUE SAUCE

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.

BLACK COFFEE BARBECUE SAUCE

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.

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 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.

COFFEE-RUBBED CHEESEBURGERS WITH TEXAS BARBECUE SAUCE

Steps:

• For coffee rub:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
• For burgers:
• Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
• Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
• Place 2 bacon slice halves atop each burger. Cook 3 minutes.
• Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
• What to drink:
• Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).

BEEF BRISKET WITH COFFEE RUB AND RED-EYE BARBECUE SAUCE

Steps:

• Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.) Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead. Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning. Cook the brisket until very tender, 5 to 6 hours Red eye bbq sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

BROWN SUGAR AND COFFEE BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, garlic, and jalapeño; sauté until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves. Stir in crushed tomatoes with puree, broth, and coffee; bring to boil. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

CHILI RUBBED BABY BACK RIBS W/ DARK ROAST COFFEE BARBECUE SAUCE

Steps:

• For the rub:.
• Whisk rub ingredients together in small bowl.
• Rub spice mixture all over ribs.
• Gently boil beer in medium saucepan until reduced to about 1 cup.
• Place ribs in roasting pan or thick foil for grill. Pour beer around ribs. Cover ribs with foil and set aside.
• Preheat oven to 400F or preheat gas grill to approximately 350-400°F
• Once heated, roast ribs for about 1.5 hours. If using outdoor gas grill try adding some alder or cherry wood chips (if not for anything other than a neighbor jealousy-inducing aroma).
• For the BBQ sauce:.
• Combine ingredients in medium saucepan and simmer for 10 minutes, stirring occasionally.
• Brush ribs with sauce. Grill ribs over medium heat, about 5 minutes per side. Save some sauce for slathering and dipping.
• Serve with polenta.

COFFEE BARBECUE SAUCE

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.

BRISKET IN COFFEE-BARBECUE SAUCE

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.

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.

COFFEE BARBECUE SAUCE

Steps:

• Combine all ingredients in a large saucepan and simmer for 5 minutes.
• Baste onto your meat while it's on the grill.
• Refrigerate extra sauce.

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.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE

Steps:

• In a large saute pan over medium heat, combine the olive oil and butter. Season the buffalo medallions with salt and pepper to taste, then add to the hot pan. Turn the heat up to high, and quickly char both sides of the meat, 1 to 2 minutes a side for rare, 2 to 3 minutes for medium-rare. Remove to warm platter, cover with foil and set aside.
• Add onions to the pan, and saute over medium-low heat until softened and caramelized, about 5 minutes. Standing back from the flame, add tequila to the pan. Reduce heat to low, and stir to deglaze.
• When the liquid in the pan is reduced by about half, add the lime juice and simmer until the pan is almost dry. Add the stock, and simmer until it is reduced by almost half. Add the black coffee barbecue sauce. Simmer gently for 2 minutes, then add salt and pepper to taste. Serve the buffalo medallions in a pool of sauce.

TANGY COFFEE BARBECUE SAUCE

Steps:

• 1. Combine ketchup, coffee, brown sugar, onion powder, garlic powder and chili powder in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally.
• 2. Remove from heat. Stir in black pepper, balsamic vinegar, and soy sauce.
• 3. Enjoy!

GRILLED VENISON HOAGIES WITH COFFEE BARBECUE SAUCE

Steps:

• Combine the olive oil, honey, vinegar, chili powder, black pepper, garlic, coriander, cumin and cayenne in a flat dish and mix well to form a paste. Coat the venison steaks uniformly with this seasoning mixture and allow to marinate overnight, refrigerated.
• Preheat an outdoor hardwood charcoal grill for about 20 to 30 minutes or until the coals have turned white.
• Cut the rolls in half, brush some olive oil on the inside of the rolls and toast the rolls briefly over the grill.
• Divide the lettuce evenly between the rolls, top with equal amounts of pickles and jalapeno peppers.
• Season the venison steaks with coarse salt and lay them out on the grill, trying not to overcrowd the grilling surface. Depending on the size of your grill you may need to do this in two batches. Cooking quickly over a hot fire, 3 to 4 minutes on each side for medium-rare steak sandwiches. The venison will also cook very quickly because of its naturally lean texture. Be careful of flare ups from the oil in the marinade.
• Finish the hoagie by placing a venison steak on each roll and top the venison off with some coffee barbecue sauce.
• 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. Yield: 1 1/2 cups

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.;

GRILLED SALMON WITH COFFEE BARBECUE SAUCE

Steps:

• Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the salmon lightly with the olive oil and season with salt and pepper.
• Place the fish on the grill and begin to cook over in-direct heat (cooler part of the grill). Grill 2 to 3 minutes on each side until the salmon begins to develop grill marks.
• Brush the fish with the barbecue sauce and cover the area where the fish was cooking with the reserved corn husks. Lay the fish on top and cover the fish with the remaining husks.
• Continue to barbecue the fish in this manner until it reaches the desired doneness
• While the fish is cooking lay the corn to the side on the grill and cook quickly. Cook the scallions in a similar fashion.
• When the salmon has barbecued under the corn husks, remove and serve.