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In the American Southwest, barbecued meats are “dry” smoked as opposed to “wet” smoked with sauces. Ribs and briskets are rubbed down with spices and salt or sometimes just salt and pepper and smoked low-and-slow. If a sauce is used at all, it is used after cooking or served on the side.
I love barbeque of any variety, but when I’m at home I gravitate to this Texas Style of barbeque because it is simple, requires less babysitting on the smoker, makes less mess, and is so delicious! This sauce is just perfect served alongside Smoked Pork Ribs, Smoked Brisket, Grilled Chicken, and Pulled Pork Sandwiches. I also use it on cheese quesadillas (a regular lunch at my house) and serve it alongside roasted or Garlicky Grilled Potatoes.
This delicious savory sauce is seasoned with coffee, molasses, and medium spicy green peppers. This recipe is my adaptation of Bar-BQ Ranch Sauce from Smoke and Spice by Cheryl and Bill Jamison. If you are new to smoking meat or just want to up your game, I highly recommend this book.
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Southwest BBQ Sauce
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 cups 1x
- Category: Sauce
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Description
This Southwest Barbeque Sauce is seasoned with coffee and green peppers. Enjoy it on Texas-Style Brisket, Smoked Pork Ribs, or a Pulled Pork Sandwich.
Ingredients
1 Tablespoon oil
1 Large Onion
1 Pasilla Pepper chopped
3 Green Jalapeno or Serrano Peppers chopped
10 garlic cloves, minced
1 cup ketchup
3/4 cup Worcestershire Sauce
3/4 cup Strong Coffee
1/3 cup molasses
1/4 cup Apple Cider Vinegar
1/4 cup Lime Juice
1/4 cup Chili Powder
2 Tablespoons Yellow Mustard
1 1/2 teaspoons Cumin
1 1/2 teaspoons salt
Instructions
Saute the onions, garlic, and peppers in oil until they are tender and beginning to brown.
Add the remaining ingredients and simmer for 20 minutes.
Blend the mixture with an emersion blender or transfer to a standing blender (see note below).
Transfer mixture back to your pot and simmer for another 20 minutes.
Store it in a clean glass jar in the refrigerator. It will keep for a month or longer.
Equipment
| Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue |
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| Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender |
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| Kitchen Aid 5 Speed Hand Blender |
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The colour of this looks incredible! I’m going to try it with pulled pork next time i make it!
I can’t wait to whip this up ~ love that you included coffee in the recipe!
This is a deliciously sweet and tangy BBQ sauce. Great for grilling season!
We made this and it went so well with our BBQ chicken! Thank you!
My family loves homemade bbq sauce! This recipe has stolen our hearts. We had it with our smoked brisket last night and the jar is empty and the brisket is gone.