If you’re looking for a great BBQ sauce to go with Cherryll’s Dry Rubbed BBQ Ribs, here it is.
*This recipe was from the San Jose Mercury’s cooking section in 2013. Not sure who Big Mike is, but he created an awesome sauce.
- 1-3/4 C. Strong coffee, already brewed
- 2 C Ketchup
- ¼ C Molasses
- ¼ C Honey Mustard
- ¼ C. Brown Sugar
- 2 T. Worcestershire Sauce
- 1 T. Cider Vinegar
- ½ tsp Hot Sauce
- Splash lemon juice
In a saucepan, combine all ingredients. Bring to a boil, lower heat to simmer and cook, stirring occasionally for 20 minutes. Use immediately or refrigerate for up to 1 week.
(Note: I brush the sauce on the ribs just at the end of the BBQ stage because it tends to flare up and burn due to the sugar.)