Espresso BBQ Sauce
The rich flavors of this espresso BBQ sauce are perfect when paired with smoked brisket, tri-tip, or chuck roast. The espresso offers a bold foundation that stands up to beef. You can also use this sauce on smoked or rotisserie lamb roast. It's lip-smacking good!
Print PinServings: 2.5 cups
Calories: 298kcal
Ingredients
- 2 cups ketchup
- 1/2 cup low-sodium beef broth brisket drippings for intense flavor*
- 1/4 cup cider vinegar
- 1/4 cup distilled vinegar
- 1/4 cup brewed espresso
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1/2-3/4 teaspoon salt start small, and adjust as needed
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
Instructions
- Simmer all of the ingredients, except butter, in a medium sauce over medium-high heat until it starts to bubble around the edges.
- Stir, reduce heat to low, and simmer for 15 minutes. Taste, and adjust seasonings to suit your tastes.
- Remove from heat and stir in butter until melted through. This step helps to give the sauce a silky texture.
- Let the BBQ sauce cool for 10 minutes before using.
- If making ahead of time, let the sauce cool completely, and store it in an airtight container in the refrigerator for up to 2 weeks. Freeze for up to 3 months.
Notes
Ways to use espresso BBQ sauce Use as a condiment for smoked brisket sandwiches.
Place the sauce into a condiment bottle and serve at the table. That way, your guests can help themselves.
Use as a baste for beef or pork ribs during the last 30-40 minutes of cooking. Using brisket drippings: This is best done when your smoked beef roast is wrapped in foil. This process will have a steaming effect that releases juices. Capture a little over 2/3 cup of drippings and place it into a gravy separator. Save about 1/2 cup of the defatted liquid, strain to remove any remaining clumps or seasonings, and then use it in the espresso BBQ sauce.
Place the sauce into a condiment bottle and serve at the table. That way, your guests can help themselves.
Use as a baste for beef or pork ribs during the last 30-40 minutes of cooking. Using brisket drippings: This is best done when your smoked beef roast is wrapped in foil. This process will have a steaming effect that releases juices. Capture a little over 2/3 cup of drippings and place it into a gravy separator. Save about 1/2 cup of the defatted liquid, strain to remove any remaining clumps or seasonings, and then use it in the espresso BBQ sauce.
Nutrition
Calories: 298kcal | Carbohydrates: 56g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2508mg | Potassium: 783mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1672IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg