Shelly's Recipe

Brown Sugar and Coffee BBQ

Category: Sauces - BBQ

2 tablespoons olive oil
1 3/4 cups chopped white onions
6 garlic cloves, chopped
2 tablespoons minced seeded jalapeño chile
1/2 cup (packed) dark brown sugar
2 tablespoons chili powder
2 tablespoons mild-flavored (light) molasses
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 28-ounce can crushed tomatoes with added puree
1 cup low-salt chicken broth
1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder
dissolved in 1 cup hot water

Heat oil in heavy large saucepan over medium-high heat. Add onions, garlic, and jalapeno.
Saute 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.
Can be made 1 week ahead. Cover and chill.
Makes about 4 cups

NOTES: It is sweet, smokey and utterly delicious.

Leftover barbecue sauce can be brushed over pork ribs during the last few minutes of grilling or combined with ground turkey for
burgers.