Coffee-Rubbed Ribs with Coffee Barbecue Sauce
Coffee-Rubbed Ribs are a barbecue masterpiece, blending smoky, sweet, and slightly bitter notes for a flavor profile that's both complex and irresistible. The magic begins with a deeply flavorful rub featuring ground coffee, smoked paprika, and a touch of sweetness from dark brown sugar. This rub infuses the baby back ribs with a bold, rich essence that perfectly complements their natural juiciness.What takes this dish to the next level is the homemade Coffee Barbecue Sauce. A mix of brewed coffee, molasses, and cider vinegar creates a tangy and slightly sweet glaze that clings to the ribs, sealing in moisture and enhancing the coffee notes. The sauce can be customized to suit your preference—chunky for texture lovers or blended into a silky smooth finish for those who prefer a polished touch.These ribs are cooked low and slow on the grill, allowing the meat to become incredibly tender, practically falling off the bone. Basting the ribs with water during the cooking process ensures they stay moist, while the final wrap in foil locks in all the smoky, barbecue goodness. Whether you're hosting a backyard cookout or simply craving a gourmet barbecue meal, these Coffee-Rubbed Ribs are sure to impress with their unique and unforgettable flavor combination.
Equipment
- Grill with Lid: Essential for indirect cooking and achieving that smoky flavor.
- Rib Rack: Keeps ribs upright for even cooking.
- Saucepan Used to prepare the coffee barbecue sauce.
- tongs For handling the ribs during grilling.
- Heavy-Duty Aluminum Foil: Wraps the ribs during the final cooking phase to lock in moisture.
Ingredients
Rub
- 2 tbsps ground coffee
- 1 tbsp packed dark brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsps coarsely ground black pepper
- ½ tsp garlic powder
- 2 racks baby back ribs meaty racks, about 2 to 2½ lbs each
Sauce
- 2 tbsps unsalted butter
- 1½ cups minced yellow onion
- ¾ cup strong brewed coffee
- ½ cup ketchup
- 2 tbsps packed dark brown sugar
- 2 tbsps cider vinegar
- 2 tbsps molasses
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp mustard powder
Instructions
- Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then gran a corner of it with a paper towel and pull it off. Season the racks evenly allover with the rub and allow them to stand at room temperature for 45 minutes before grilling.
- Prepare the grill for indirect cooking over low heat (250°F to 350°F).
- Meanwhile, make the sauce. In a saucepan over medium-high heat, melt the butter. Add the onion and cook until softened and beginning to brown, 7 to 8 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until slightly thickened and reduced to 1½ cups, for about 16 to 18 minutes. Remove from the heat. If you prefer a smooth sauce, use an immersion blender or regular blender to purée the sauce.
- Place the racks standing upright in a rib rack, both facing the same direction. Place the rib rack over indirect low heat, as far from the heat as possible, close the lid, and cook for 2½ hours. After the first hour, baste the racks with water, particularly any areas that look a little dry. Continue to baste with water every 30 minutes or so. After 3 hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends f most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat doesn’t, return the racks to the rib rack on the grill, close the lid, and continue cooking for about 30 minutes more.
- Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Wrap each rack in heavy-duty aluminum foil. Return the racks to the grill and cook over indirect low heat, with the lid closed, until very tender, 30 to 45 minutes more. Remove from the grill and cut the racks between the bones into individual ribs. Serve warm with the remaining sauce.
Notes
Usage Tips:
- Allow the ribs to rest at room temperature for 45 minutes after applying the rub. This helps the flavors penetrate the meat.
- For the best results, cook the ribs low and slow to ensure tenderness and smoky flavor.
Storage:
- Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain their juiciness.
Customizations:
- Want more heat? Add cayenne pepper to the rub or hot sauce to the barbecue sauce.
- Prefer a sweeter sauce? Increase the molasses or brown sugar slightly for a richer glaze.
Nutrition
Calories: 760kcalCarbohydrates: 18gProtein: 55gFat: 52gSaturated Fat: 20gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 211mgSodium: 2326mgPotassium: 1053mgFiber: 1gSugar: 15gVitamin A: 1503IUVitamin C: 2mgCalcium: 128mgIron: 4mg
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