BBQ Spare Ribs with Coffee Rub

Featured in the Honolulu Star-Advertiser on February 20, 2019.

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Ingredients:

BBQ Spare Ribs with Coffee Rub

  • 3 1/2 pounds of pork belly ribs

Coffee Rub:

  • 2 tablespoons sea salt
  • 1 tablespoon black peppercorns
  • 1 teaspoon lemon pepper seasoning
  • 3 teaspoons ground coffee
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cocoa powder

Barbecue Sauce:

  • 1 onion finely chopped
  • 3 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 tablespoon Dijon mustard divided
  • 1/2 cup of water
  • 1/4 cup of tomato sauce
  • 2 garlic cloves crushed
  • 3/4 cup of honey
  • 1 chopped jalapeno pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika

Directions:

Place all coffee rub ingredients in a spice grinder and pulse until it turns into a fine powder. Be careful not to inhale when you open lid. Rub both sides of ribs with rub, place in a resealable bag and store in refrigerator to marinade over night.

Heat oven to 350°F. Remove ribs from fridge about an hour before you cook them, bringing them back to room temperature.

Place ribs in baking pan, cover tightly with foil and cook for 2.5 hours.

While ribs are cooking, make the barbecue sauce. In a small pan on medium heat, sauté onion in olive oil until soft, about 5 minutes. Add red wine vinegar and allow the liquid to almost cook off. Add remaining ingredients and cook on a low simmer until the sauce thickens – about an hour. Add water for a thinner consistency. Allow it to cool; process this to a smooth consistency using a hand-held blender or leave it a little chunky.

After 2.5 hours, remove the foil and baste both sides of the ribs with sauce, and continue to cook. Turn after 15 minutes and cook the other side. You should have a little extra sauce to serve ribs. Serves 6.

Approximate Nutrient Analysis per serving:
650 calories, 40 g fat, 13 g saturated fat, 130 mg cholesterol, greater than 2500 mg sodium, 42 g carbohydrate, 1 g fiber, 37 g sugar, 32 g protein

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