Coffee Barbecue Sauce

  • Serves

    makes 1 3/4 Cups


New York chef David Burke adds smokiness to his sauce with coffee beans. This recipe first appeared in our June/July 2011 BBQ issue.


  • 14 cup canola oil
  • 12 cloves garlic, minced
  • 1 small yellow onion, minced
  • 34 cup coffee beans
  • 14 cup finely chopped cilantro
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. crushed red chile flakes
  • 1 jalapeño, stemmed, minced
  • 1 cup ketchup
  • 34 cup red wine vinegar
  • 12 cup tomato paste
  • 14 cup dark brown sugar
  • 2 tbsp. kosher salt
  • 2 tbsp. ground black pepper
  • Zest and juice of 1 lemon


Step 1

Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 6 minutes. Add beans, cilantro, cumin, chili powder, chile flakes, jalapeño, and zest and juice; cook, stirring, for 2 minutes. Add ketchup, vinegar, paste, sugar, salt, and pepper, and bring to a simmer; cook, stirring, to marry flavors, about 10 minutes. Strain sauce before serving.

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