BBQIf 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.)