Baby Back Ribs With Coffee Barbecue Sauce
- Two 1/2-pound racks baby back ribs
- Coarse salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 garlic cloves, 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
1.Preheat oven to 275. Place ribs on a baking sheet line with aluminum foil. Generously season with salt and black pepper. Bake for 1 1/2 hours. Remove from oven and let cool.
2.Meanwhile, make the barbecue sauce: Heat the oil in medium saucepan over medium-high heat. Sauce 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 simmer. Continue to simmer, stirring occasionally, until the marinade thickens, about 30 minutes; the bubbles will get larger and sauce should coat back of spoon. Transfer to a large bow, and set aside. (The marinade can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
3.When the ribs are cool enough to handle, place in a resealable plastic bag with the marinade, making sure 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.
4.Heat a charcoal or gas grill to medium-low; Place ribs on 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 before serving.