Coffee Rubbed Ribs With Coffee BBQ Sauce
If you haven’t tried coffee on meat, then this is the recipe for you.
Prep: 15 minutes | Cook: 4 hours | Total: 4 hours 15 minutes | Serves: 2
Ingredients:
Coffee Rub:
2 Tbsp Ground Coffee
2 Tbsp Salt
2 Tbsp Smoked Paprika
1 Tbsp Ancho Chile Powder
1 Tbsp Brown Sugar
1 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Black Pepper
1/2 tsp Cocoa Powder
BBQ Sauce:
1 Cup Tomato Puree
1 Cup Brewed Coffee
3/4 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
2 Tbsp Molasses
1 Tbsp Worcestershire Sauce
2 tsp Salt
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Mustard Powder
1/4 tsp Cayenne Powder
Everything Else:
1 Rack St Louis Style Pork Ribs
American Mustard
200g Butter, Cut into 8 pats
1/2 Cup Brown Sugar
Special Equipment:
Tin Foil
Basting Brush
Spritzing Bottle
METHOD:
Step 1
Pre heat your BBQ for low and slow. For this cook, I’m using my Weber Master touch, set up with the snake method.
Step 2
To Make the rub:
Combine all the rub ingredients into a spice blender a pulse for a few seconds until combined.
Step 3
Remove the ribs from their packet and pat dry with a paper towel. Trim off any dangly bits and remove the membrane from the back of the ribs. I like to trim the first bone off each end as they will end up piercing the foil later when you wrap.
Step 4
Lather the ribs with American mustard on all sides, then from a height, evenly coat the ribs front and back with the coffee rub, patting into the meat with your hands.
Step 5
Pop the ribs into the kettle on the opposite side to the burning snake and smoke over fruit wood at 275F/ 135C for 2-3 hours or until the bark is set. After the first hour, you will want to Spritz every 30 minutes. I just use a 50:50 mix of water and apple cider vinegar but you could just use water if that’s what’s on hand.
Step 6
To make The BBQ sauce
Combine all the sauce ingredients to a small pot and whisk to combine. Bring the sauce to a boil, then reduce to a simmer for 25 minutes, stirring occasionally.
Remove from the heat and set aside too cool. This sauce will last up to two weeks in the fridge in a jar or air tight container.
Step 7
Once the Bark has set on the ribs, remove from the BBQ and place onto a double layer of foil, along with pats of butter, a sprinkle of brown sugar and a drizzle of coffee BBQ sauce.
Step 8
Wrap up tight in the foil, then back onto the BBQ. After about an hour the ribs should be probing tender without any resistance. Fold the foil into a boat like shape around the ribs, then drizzle over the cooking juices/ glaze. Close up the bbq and let the glaze set for another 10 minutes.
Slice and serve with loads of sauce.