Chili Espresso Ribs

By Yish65

Ingredients

• 8 garlic cloves
• 1/4 cup chili powder
• 2 Tbsp balsamic vinegar
• 2 Tbsp brown sugar
• 1 tsp cayenne pepper
• 1 tsp salt
• 4 racks pork back ribs
• 2 bottles beer (preferably pale ale)
• 1 cup cider vinegar
• 1 cup brown sugar
• 1/4 cup instant coffee granules
• 2 Tbsp hot sauce

Preparation

Step 1

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