Extra coffee, just brewed, is always a "staple" in our household. This barbecue sauce is a breeze to make, and qualifies as a pantry meal because the ingredients are readily handy in most home kitchens. Fresh orange juice can be replaced with good store bought juice - I have done it many times. The smarty pants trick is steeping the ancho chile directly into the hot coffee, and blending all the ingredients to make a great BBQ sauce that goes well with beef, chicken, pork, and even grilled portobello mushrooms. The recipe can easily be doubled and tripled. —Bevi
Test Kitchen Notes
The barbecue sauce was tasty, though it didn't have the kick I expected. Leaving the steak to marinate overnight would give it more heat. I suggest an additional sprinkle of salt before placing it on the grill! It's sweet and tangy and barbecue sauce fans will love it. —feastathome
enough sauce for 2 big steaks
dried ancho chile, stem and seeds removed
kosher salt or sea salt
Meyer lemon juice (use a regular lemon if Meyers aren't available)
Place the ancho chile in the hot coffee and allow to steep for about 20 minutes. Add the rest of the sauce ingredients. Simmer on low heat for about 20 minutes. Turn off the heat and allow to cool slightly.
Place all ingredients in a blender or food processor, and process until the ancho chile is pulverized and the sauce is a nice, thick texture.
Return the sauce to the stovetop, and simmer for another 5 minutes. Turn off the heat and allow to cool slightly.
Place the steaks in a large ziploc bag, and add about 1/2 cup of the sauce. Squish the steaks around so they are well covered by the sauce. Place in the refrigerator for at least a few hours, or longer if possible. Bring steaks to room temperature before grilling.
Slather more sauce on both sides of the steaks. Place steaks on a hot grill, and grill to your liking. We turn the steaks over after about 4 to 5 minutes, first slathering sauce on the steak, to grill for a total of 10 minutes.