Having lived in Miami for over 10 years now I have learned there is only one real way to start your day, café Cubano. If you have never had one, in essence, it is a sugary espresso, however it is a bit more complicated than simply mixing sugar into espresso. See notes below for simple instructions. Cuban coffee was the inspiration for this BBQ sauce. I use it in conjunction with my espresso rub on my smoked ribs. To keep with the Miami influence a hint of mustard is added, a staple of a Cuban sandwich.
This sauce makes a great topping or marinade for pork and chicken. For chicken slather and let it marinate in the fridge for 2-3 hours before cooking. For ribs apply every 15 minutes during the last hour of cooking and serve on the side for dipping.
Cuban Coffee BBQ Sauce
10
servings5
minutes10
minutes15
minutesIngredients
1 1/2 Cups Ketchup
1/2 Cup White Vinegar
1/2 Cup Apple Cider Vinegar
1/4 Cup Soy Sauce
1 TBS Onion Powder
1 TBS Garlic Powder
3 TBS Dijon Mustard
1/4 Cup Packed Brown Sugar
3 TBS Cuban Coffee
Directions
- Add all ingredients except Cuban coffee to a sauce pan and whisk.
- Bring to a light boil and reduce to a simmer for five minutes.
- Remove from heat and mix in Cuban coffee.
- Allow to cool to room temperature. Use on your favorite meat or store for later use in a mason jars or sauce bottles.
Notes
- Cuban coffee is easy to make. All you need is fine ground espresso beans, an espresso maker, bell creamer, sugar, a spoon and water. Fill your espresso pot with espresso and water. Once espresso starts to come out capture a spoonful. Mix with four spoonfuls of sugar in the bell creamer to make a thick paste. Add the rest of the espresso, mix and enjoy.