Jalapeno-Coffee Barbecue Sauce
1/2 c brewed strong, dark coffee
1 c ketchup
1/2 c cider vinegar
1/2 c firmly packed light brown sugar
1 Spanish onion, peeled and finely chopped, about 1 c
2 cloves garlic, peeled and crushed
3 jalapenos, seeded
2 tbls Worcestershire sauce

Preparation:
   Place all ingredients in a small sauce pot, stir together and bring to a simmer over medium-high heat. Place on the lowest heat so the mixture is just simmering. Allow to simmer for 20 minutes. Remove the sauce pot from the heat and allow the sauce cool. Once cooled, puree sauce in a blender or food processor.

 Lemongrass Barbeque Sauce
16 oz orange juice
16 oz V8 juice
1 and a 1/4 c firmly packed light brown sugar
1/2 Spanish onion, peeled and finely chopped, about 1/2 c
3 cloves garlic, peeled and finely chopped
1 tbls ginger root, peeled and crushed
1 stalk lemongrass, crushed with the back of a French knife and finely chopped
2 limes, juice of 2, zest of 1
1/2 bunch fresh cilantro, finely chopped

Preparation:
   Place onion, garlic, ginger and lemongrass in a small sauce pot, stir together and sweat over medium heat. Add brown sugar, lime juice and zest and continue to simmer until sugar is dissolved. Add orange juice, return to simmer. Add V8 juice, return to simmer. Place on the lowest heat so the mixture is just simmering. Allow to simmer for 20 minutes. Add cilantro. Remove the sauce pot from the heat and allow the sauce cool. 

 Moxie Barbeque Sauce
1 c Moxie
1/3 c Bourbon (any brand will do)
4 c Sweet Baby Ray's barbeque sauce

Preparation:
   Place Moxie and Bourbon in a small sauce pan over medium-high heat. Reduce by 1/2. Add Sweet Baby Ray's and simmer for twenty minutes.

Thanks to "Meet the Chef" event at the NH Home Show for these recipes.