Mark's Espresso BBQ Sauce
Mark's Espresso Rub Sauce:

1/4 cup water
1 cup ketchup
1/4 cup red wine vinegar
3/4 cup maple syrup
1 onion, peeled and chopped, about 1 cup
2 garlic cloves, peeled and crushed
2 tablespoons dark molasses
2 tablespoons mustard
2 tablespoons Worcestershire sauce
2 tablespoons Mark's Espresso Rub

1. Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.

2. Cool, then puree in a blender or food processor until smooth.

3. This can be stored in the refrigerator for up to 2 weeks in a covered container.

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