Coffee BBQ Sauce
This one is somewhat labor intensive in the beginning, but it tastes amazing and is totally worth the effort. Once you have the base you can modify it to make to more spicy or add an Asian twist (see below)
You will need:
1 medium onion, diced
3 cloves garlic, minced
½ C vinegar
½ C brown sugar
1 green chili pepper, cut in half
1 C no-salt added ketchup (you can also use a combination of tomato paste and crushes tomatoes, if you’re morally opposed to ketchup)
2 T ground cumin
2 T chili powder
1 C Starbucks VIA Medium Roast
1 T paprika
A pinch of salt (skip it if you want to use the Asian version of it later, since that will involve soy sauce)
2 T Worcestershire sauce
1 T hot mustard (I use kick-ass Russian mustard that makes you cry. If you don’t have access to that, I’d use dry hot mustard mixed with some water)
1 T canola oil
1. Fry the onions and garlic in canola oil over medium heat for about 5 minutes.
2. Add the chili pepper, cumin, chili powder, mustard, Worcestershire sauce and salt. Mix it well.
3. Next stir in the ketchup, vinegar and coffee.
4. Add brown sugar, stirring well to dissolve it.
5. Bring to a boil, then reduce to simmer and let it cook for about 20-25 minutes.
This BBQ sauce is great over my Coffee-Braised Ribs and Baked Beans. It also makes a delicious marinate for pork chops or tofu!
For the Asian twist, add some fresh ginger and ½ soy sauce.
Stay tuned for a tasty Crispy Tofy noodles – I’m too tired to type it out now 🙂