Chili espresso Ribs

By Hester

Ingredients

• 8 garlic cloves
• 1/4 cup chili powder, divided
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 tsp cayenne powder, optional
• 1 tsp salt
• 4 racks pork back ribs, about 1.5 kg, each cut in half
• 2 bottles beer, 341 mL each, preferably pale ale
• 1 cup cider vinegar
• 1 cup brown sugar
• 1/4 cup instant coffee granules
• 2 tbsp chili-garlic or hot sauce
• Chatelaine
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• Chili-espresso grilled ribs
• PREP 15 MIN TOTAL 1 HOUR 10 MIN
• PLUS CHILLING TIME SERVES 8

Preparation

Step 1

PULSE garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor until it forms a paste. Rub over ribs. Refrigerate at least 2 hours or overnight. 
PLACE ribs in a very large pot. Add beer. Ribs will not be totally submerged. Boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until fork-tender, 45 min to 1 hour. Transfer ribs to a platter. Discard liquid.
STIR cider vinegar with 1 cup brown sugar, coffee, remaining 2 tbsp chili powder and chili-garlic sauce in a medium saucepan. Boil, then reduce heat to medium-high. Boil, uncovered, until reduced by almost half, about 6 min. 
PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, turning and basting often, until glazed and hot, 10 to 12 min.
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