Red Eye Barbecue Sauce
This dark, flavorful barbecue sauce gets some of its great flavor from coffee, just like traditional Southern red eye gravy. With spices, tomato ketchup, sweet dark brown sugar, and the meaty, deep flavor of our demi-glace, it's a winner. Try it with grilled meats, game, or poultry, or stirred into a pot of chili or baked beans.
2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon sweet or hot paprika
1/2 cup ketchup
1/2 cup packed dark brown sugar
1 cup strong brewed coffee
1/2 cup water
1/2 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 1/2 ounces Demi-Glace Gold®
Salt and ground black pepper
Warm the oil in a medium-size saucepan over medium heat. Add onion and sauté until it is translucent, about 5-7 minutes. Add the garlic, chili powder, cumin, and paprika and cook, stirring, one minute more. Add the ketchup and brown sugar and cook, stirring, just until sugar dissolves, about 2 minutes. Stir in the coffee, water, vinegar, Worchestershire sauce, and Demi-Glace Gold®, stirring until the concentrate dissolves. Bring the sauce to a simmer, and cook until it reduces slightly and thickens, about 20 minutes. Adjust the heat as needed to keep the sauce at a simmer.
Season to taste with salt and pepper. Remove the sauce from the heat and let cool about 10 minutes, and then purée the sauce in a blender. Store it in a covered container in the refrigerator.