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There are all sorts of classifications that folks give to BBQ sauce, most of them regional. Traditionalists would probably categorize my sauce as a “novelty”. I don’t really care much about classifications.  The truth is, I’ve got no aspirations to enter one of those creepy BBQ contests.

Rich substances like coffee, bourbon, soda, blackstrap molasses, and chocolate combined with aromatics and spices give this sauce real body, big taste  and as KU would put it – “some real kick”. I make this sauce especially for pork ribs but end up using it on chicken, lamb and beef. I’ve even tried it on salmon.  The recipe makes nearly 3 pints, plenty to keep around.  I put extra sauce in  plastic squeeze bottles and find that it gets used more often. Homemade BBQ sauce will keep for about a month in the ‘fridge.  Or, if you get a particularly good batch, freeze some in a mason jar.

Seeing as you are making a couple of pints, it’s fun to experiment with different flavors.  I like to divide the finished product into 3 equal quantities and experiment with heat and vinegar levels.  For example, for one recent batch, I diced a scotch bonnet, cooked it for 5 mins and threw it in the blender- HOT.   If you try this, make sure you clean the blender or make this batch last. Otherwise, you’ll end up putting people down.

Ingredients:

1 tbs butter

1 tbs olive oil

2 cups onion

7 cloves of garlic (set aside 2 cloves for the end of process)

1/2 cup raisins

1 jalapeño, chopped

1/2 cup bourbon

1/2 cup strong coffee

1/2  cup cola ( I use pepsi)

1/2 cup  ketchup

3 tbs balsamic vinegar

2 tbs white vinegar

2 tbs tabasco sauce

2 tbs soy sauce

2 tbs worcester sauce

2 tsp non-sweet cocoa powder or substitute 1 x 1 chunk of bittersweet chocolate chopped @ 1 oz.

2 tbs blackstrap molasses

1 tsp allspice

1 tbs ground mustard

1 tsp cayenne pepper

2 tbs smoked paprika

1 tbs ground black pepper

1 tbs salt ( I use hickory smoked flavored salt)

Instructions

Heat butter and olive oil in a 5 qt pot over medium heat until foam subsides.  Cook onion, garlic (reserve 2 cloves for later), jalapeño and raisins covered, stirring occasionally for 7-9 minutes or until onion begins to brown.

Add bourbon and bring to a boil.  Cook until most of the liquid has evaporated (5 mins).  Stir in coffee and cook until mostly evaporated.  Repeat with cola.

Add ketchup, soy sauce, vinegar(s), molasses, Worcestershire, and chocolate and simmer for about 5 minutes.

Add spices and simmer over low heat, stirring occasionally for 20-25  minutes until sauce thickens.  The longer you cook the sauce the more the flavors condense.  This by nature is a thick sauce. Cook for a shorter time if you like a thinner sauce.

Remove from heat and cool. Puree in blender and add with 2 remaining cloves of garlic until smooth.  Adjust flavors and consistency in the blender.

I recommend trying vinegar if you are looking for more “tang” or adjusting the consistency with more coffee – not cola or bourbon.