Sauce

• 2 cups chopped onion (cut into bite sized pieces)
• 6 cloves garlic, halved
• 1 cup strong black coffee
• 1 cup Worcestershire sauce
• 1 cup ketchup
• 1/2 cup apple cider vinegar (regular vinegar will do in a pinch)
• 1/2 cup brown sugar
• 1/4 cup jalapenos, seeded sliced into quarters
• 3 Tablespoons chili powder
• 2 teaspoons salt

Prepare your sauce up to a week ahead of time to save time on the day of cooking.   Combine all sauce ingredients in a sauce pan and bring to a boil over high heat.  Reduce heat to low (3 on a scale of 0-10) and simmer for 20 minutes.  Remove from hot surface and allow sauce to cool in pot.  Pour cooled sauce into a blender or food processor and puree until the sauce is thick and smooth, with only small bits of the vegetables noticeable on the tongue when you taste it.

Begin grilling meat without sauce.  Sear on both sides of meat (2-4 minutes on each side on high heat), then turn heat down to medium and baste sauce on the top side of meat as it completes cooking.

This sauce can also be served warm on the side.

Works well with beef ribs, chicken, and pork.