Baby Back Ribs with Coffee Barbecue Sauce
Susan Spungen chef bio | Yield: 4-6
This simple recipe for baby back ribs works well in the oven and on the outdoor grill. The slow-baked and succulent ribs are served with a coffee-tinged sauce.
- 1 package Berkshire Pork Baby Back Ribs, 2 racks, about 1 1/2 lbs each
- Salt and coarsely-ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1/2 cup espresso or strong brewed coffee
- 1/4 cup red wine vinegar
- 1 cup ketchup
- 3/4 cup honey
- 1/4 cup low-sodium soy sauce
- Cayenne pepper
- Preheat oven to 275 degrees F. Place the ribs on a baking sheet lined with aluminum foil. Generously season with salt and black pepper. Bake for 2 1/2 hours. Remove from the oven and let cool.
- Meanwhile, make the BBQ sauce. Heat the oil in a medium saucepan over medium-high heat. Sauté the garlic until it just begins to brown, 3 to 5 minutes. Whisk in the espresso, vinegar, ketchup, honey, soy sauce, a pinch of black pepper, and cayenne to taste. Bring to a boil and reduce to a simmer. Continue to simmer, stirring occasionally, until the marinade thickens, about 30 minutes; the bubbles will get larger and it should coat the back of a spoon. Transfer to a large bowl and set aside. (The marinade can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
- When the ribs are cool enough to handle place in a resealable plastic bag with the marinade, making sure the ribs are coated evenly on all sides. The ribs can be grilled at this point or left to marinate for up to 2 days in the refrigerator. Turn the bag a few times so they marinate evenly.
- Heat a charcoal or gas grill to medium-low. Place the ribs on the grill. Turn and baste often, about every 5 minutes, watching carefully so they don't burn, until heated through and glazed, about 35 minutes. Cut into individual ribs for serving.
CHEF'S NOTE: The ribs can also be finished in the oven. Place on a baking sheet lined with heavy-duty aluminum foil and bake at 450 degree F for 30 to 35 minutes, basting frequently.