Description
Rich savory flavor from a coffee rub and espresso infused sauce, these ribs are fantastic!
Ingredients
Scale
Coffee BBQ Rub
- 2 slabs Prairie Fresh St. Louis Spare Ribs
- 2 TBS ground coffee
- 2 TBS kosher salt
- 1 TBS smoked paprika
- 1.5 TBS ancho chili powder
- 2 TBS Turbinado Sugar
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp cayenne
Espresso BBQ Sauce
- 1 TBS unsalted butter
- 1/2 cup finely diced onion
- 1 TBS minced garlic
- 1 cup ketchup
- 1/2 cup brewed espresso
- 1/2 cup Water
- 2 TBS Coffee BBQ Rub ((see recipe above))
- 1/4 cup white vinegar
- 1/3 cup honey
- 1 tsp kosher salt
- 1 TBS yellow mustard
- 1 TBS worcestershire sauce
Instructions
- In a mixing bowl, add all BBQ rub ingredients and mix well.
- Remove membranes from spare ribs, if desired, and trim any excess fat. Season heavily on both sides. Allow to sit out for 30 minutes to let seasoning “sweat” into meat.
- Heat smoker to 275 degrees, with your favorite wood for smoke and flavor. I recommend apple, but any will do well.
Place ribs on grill, bone side down.
- While ribs are smoking, prepare BBQ Sauce.
In a medium pan over medium high heat, melt butter and add onions. Cook for 3-4 minutes or until turning translucent. Add garlic and cook for additional 2 minutes. Add remaining ingredients and bring to a boil while whisking. Immediately reduce to a simmer and allow to cook for 10-15 minutes.
Remove from heat and allow to cool. - After 3 1/2 hours, start testing ribs for doneness. Test by moving the bones in the ribs to see how much “give” they have. Bones should be exposed from meat by around 1/2 inch, and should give slightly but not pull away from the meat. When done, slather both sides with sauce, pull ribs and allow to rest lightly tented in foil, for 5-10 minutes.
- Slice, and enjoy!
- Prep Time: 30 minutes
- Cook Time: 4 hours