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Chocolate & Coffee Dry Rub and BBQ Sauce

Print Recipe
Course Main Course
Cuisine American
Servings 0

Ingredients
  

Rub

  • 1/2 cup Coffee ground
  • 1/2 cup Dutch Cocoa Powder
  • 2 tbsp Ancho Chili Powder ground
  • 1 tbsp Coriander Seed toasted and ground
  • 1/4 cup Brown Sugar
  • 1/4 cup Salt
  • 1/4-1/2 tsp Cayenne to taste
  • 1 tsp Allspice toasted and ground
  • 2 tbsp Granulated Garlic
  • 2 tbsp Onion Powder
  • 2 tbsp Ground Cumin Seed toasted

BBQ Sauce

  • 1 Yellow Onion, large chopped
  • 1 tbsp Sea Salt
  • 1 tbsp Rub see above
  • 1/4 cup Molasses
  • 12 ounces Barrel-Aged Stout or Dark Ale
  • 1/4 cup Apple Cider Vinegar
  • 1 can Tomato Sauce 15oz.
  • 2 ounces Brewed Espresso
  • 4-6 tbsp Brown Sugar to taste

Instructions
 

Rub

  • Combine all ingredients for rub in mixing bowl.
  • Apply liberally to meat.
    Let meat sit for 2-6hrs coated, then cook

BBQ Sause

  • Place olive oil, onion, and salt in medium saucepan over medium heat. Cook stirring occasionally, until onions are caramelized.
  • Add Rub and molasses, stir 30 seconds, then add beer to deglaze pan, whisking well. 
  • Add vinegar, tomato sauce, and brown sugar. Stir and reduce heat to medium-low. Simmer, stirring occasionally, until sauce is reduced and thickened. 
  • When sauce is brown and thick, add espresso and remove from heat.
  • When cooled, to lukewarm, transfer sauce to blender and cover. Puree on HIGH until smooth, about 1 minute.
    Use on meat, or keep refrigerated,

Notes

Original recipes: http://thelocalpalate.com/recipes/chocolate-and-coffee-dusted-lamb-ribs-with-stout-chocolate-bqq-sauce, http://www.craftbeer.com/recipes/barrel-aged-stout-bbq-sauce
 
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