Sweet and savory flavors of coffee, brown sugar and mustard complement one another perfectly in these tender, fall-off-the-bone ribs.
- Makes: 8 servings
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Difficulty Rating: Easy
- Nutrition Highlights: Per serving: Calories 323.5, Fat 16.7g, Protein 26.1g, Fiber 1g, Calcium 58.6mg, Carbs 17g, Sodium 1354mg. Good source of niacin, thiamin, riboflavin, vitamin B6 and vitamin B12.
- Recipe Created By: Jessi Heggan
- Photo by: Jessi Heggan
- 2 racks baby back pork ribs (approximately 2-2 ½ pounds each)
- 1 tablespoon salt
- 3 teaspoons granulated garlic
- 3 teaspoons chili powder
- 2 teaspoons black pepper
- ½ cup barbecue sauce
- 1 cup strong coffee
- ½ cup brown sugar
- 2 tablespoons mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- Heat oven to 275 degrees.
- Combine the salt, granulated garlic, chili powder and black pepper in a bowl and set aside.
- Add all of the coffee glaze ingredients to a small saucepan and bring to a simmer. Let simmer for 20 to 25 minutes or until mixture has thickened and reduced by about half. Remove from heat.
- Remove the membrane from the back of the rack of ribs. Liberally season with the rub and brush a generous amount of coffee glaze on top. Store the remaining coffee glaze in the refrigerator for later use.
- Wrap the ribs in foil and place on a baking sheet. Cook for 2 ½ hours or until ribs are fork-tender.
- Remove from the oven and unwrap the foil so the top of the ribs is showing and liberally brush the barbecue sauce on top.
- Turn on the broiler and cook the ribs for 3 to 4 minutes. Remove the ribs and brush on the remaining coffee glaze and broil for another 3 to 4 minutes or until mixture begins to caramelize.
- Let ribs cool for about 10 minutes and then serve.