- 6
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
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!