Coffee Ribs

By cindyandmojo

Ingredients

• for the dry spice rub:
• 4 tbsp ground dark roast coffee (Italian or French Roast)
• 2 tbsp fine granulated brown sugar
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground cayenne pepper or red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp finely ground sea salt
• For the wet sauce:
• 1/4 cup dark rum
• 3 tbsp tomato paste
• 3 tbsp dijon mustard
• 2 tbsp tamarind paste
• 2 tbsp maple syrup
• 1 tbsp harissa
• 1 tbsp ground cayenne pepper
• 1 tbsp diced scotch bonnet pepper
• 1 tbsp orange juice

Details

Servings 6
Adapted from lindasyummies.com

Preparation

Step 1

My friend Erik’s ribs were finger-licking good. These ribs explode with flavor when you pair dry spices along with a wet sauce containing dark rum, Dijon and maple syrup. A must have recipe for any BBQ grill fanatic. These ribs will easily become your new summertime BBQ addiction.

Combine all above ingredients with just enough cooking oil to make a very thick paste. Pat the meat dry, spread the spice paste and rub it into the meat thoroughly.

Heat oven to 225 degrees F. Place ribs on a wire rack (or directly on oven rack) with foil below (to catch drippings and make cleanup easier). Oven roast ribs for 4-5 hours. This can be done ahead of time.

Mix it all up.

When you’re hungry, slather on the sauce and throw the ribs onto a hot grill (or place under a hot broiler) for 4-6 minutes to char crisp and allow the sugars in the sauce to carmelise.

Wow! These ribs were delicious–the best tasting ribs I have ever had! The flavors were divinely complex. I wasn’t able to find harissa, tamarind paste, or the Scotch Bonnet peppers. Instead, I used 2 TBS of lime juice, 2 habanero peppers and a dash of pickapeppa sauce. I also reduced the cayenne in the sauce to 1 1/2 teaspoons, which was plenty of heat for us. These were a hit with the family. I will add this recipe to my “Favorites” collection. Would love to try it with all of the original ingredients listed on the recipe. Thank you for sharing this recipe!