A different kind of barbecue sauce

Stuart Grifenhagen


This sauce is good on just about everything barbecued or roasted. My wife loves this on my barbecued brisket, pulled pork, or smoked or roast chicken.

Its different. It has a hint of an Asian flavor to it from the soy, black bean sauce, garlic, and ginger.

It has a sweetness from the vanilla coffee and the molasses.

And the peppers add depth and character to it.

If you're missing the heat, throw in a handful of dried chile de arbol in to re-hydrate. See what happens then.For more smoke, throw in some reconstituted chipotle peppers, too.


☆☆☆☆☆ 0 votes

makes approximately 1 quart.
1 Hr
Stove Top


  • 1 c
    your favorite store bought barbecue sauce
  • 1 c
    very strong brewed french vanilla flavored coffee
  • 1/2 c
    soy sauce
  • 4 Tbsp
    hoisen sauce
  • 2 Tbsp
    fresh ground garlic
  • 2 Tbsp
    fresh ground ginger
  • 1 1/2 c
    guajillo, new mexico or ancho peppers (or any combination), rehydrated and purreed
  • 1/3 c
    unsulfered molasses
  • 1/4 c
    brown sugar, firmly packed

How to Make A different kind of barbecue sauce


  1. Bring enough water to cover your dried peppers to a boil. Once boiling, remove from heat, add peppers and cover.

    Re-hydrate your peppers in hot water for at least 30 minutes. Remove stem, seeds and membranes. Then process either in a food mill or blender until smooth.
  2. Combine everything in a medium sauce pan and heat over medium/low heat for no less than25-30 minutes. This will give it a chance for the flavors to meld together. It will also allow it to reduce, making it a bit thicker.

    Reduce heat if it begins to boil.

Printable Recipe Card

About A different kind of barbecue sauce

Course/Dish: Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtag: #barbecue-sauce

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