RIBS- It’s what I made for father’s day this year. I guess all I would have to say is– THERE WERE NONE LEFT. I think that’s a pretty good sign that they were effing delicious-don’t you?
Well they were! Case closed.
Not only will I make them again and again, I have decided that it’s stupid for me to ever to buy BBQ sauce. This espresso BBQ sauce was fantastic! I was a bit skeptical because it was soooo tangy before I smothered the ribs in them. But the second they hit the grill, those bad boys turned into the stickiest tastiest caramelized mess. I was proud. I conquered. I showed those ribs who was BOSS. I think I made my husband & my dad proud too- which is the whole reason I love cooking.
I paired them with some fresh corn & my mom made a really good brown rice & green bean salad with an Asian dressing. Booya! How summer is that?
Babyback Ribs with Espresso Barbecue Sauce
For the Ribs:
-2 racks baby back ribs (about 4 to 6 ribs per person)
-Freshly ground black pepper
-Espresso Sauce, recipe follows
1. Preheat oven to 325 degrees F. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
2. Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
3. One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
Espresso Barbecue Sauce:
-4 tablespoons mashed and minced garlic
-4 tablespoons extra-virgin olive oil
-1 cup cider vinegar
-1/2 cup soy sauce
-2 cups ketchup
-2 cups honey
-2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
Fresh ground black pepper
Mash garlic with the side of a knife and then mince finely to release oils.
Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
Let cool and store in refrigerator for up to 2 weeks.
Yield: about 5 to 6 cups (which means I have leftovers!!!!)