Independence Day

image via ostwestwind


Excited to grill some meat smothered in this, for the Fourth festivities. It's a milder rendition of some bbq sauce we sampled from friends recently. This should be okay for toddler tummies & reduce the risk of diaper rash, I hope. Our boy likes spicy food until he passes it the next morn, sweet thing!


Mocha-Chile rub

• .3 cup brown sugar
• .25 cup of finely ground dark coffee
• 1.5 Tbsp black pepper 
• 1.5 Tbsp red chile powder
• 2 Tbsp sea salt
• 2 tsp granulated garlic
• 2 tsp of cinnamon
• 2 tsp cumin
• 2 tsp cocoa powder
• 1 tsp white chile powder

Prep
Combine all dry rub ingredients together until well blended with no lumps. Evenly coat meat (works well for pork shoulder, beef brisket or chicken). Refrigerate 6 hrs.

Coffee Bbq sauce

• 1 tsp coconut oil
• .5 a medium vidalia onion, chopped or diced
• 4 cloves garlic, minced
• 2 cups ketchup
• .25 cup horseradish mustard
• .25 cup molasses
• .25 cup honey
• .25 cup brewed coffee
• 2 canned peppers (chipotle or jalapeno), chopped
• 2 tsp Worcestershire sauce
• .25 tsp liquid smoke
• .25 cup lime juice
• squirt of chili-based hot sauce (we use Sriracha)
• Salt & pepper to taste

Prep
Heat oil in a saucepan on medium & saute onions until translucent. Add the garlic & saute another minute. Add the rest of the ingredients, stir gently & turn burner to low for half an hour, stirring occasionally. Remove sauce from heat, let cool to room temp & puree until smooth. Makes app 2 cups, keeps in fridge a week or so (unless you can it immediately).