1650 minutes
These sticky ribs, paired with a tangy coffee molasses BBQ sauce, promise a delightful balance of flavors that will impress your guests and family alike.
Ground Coffee
tablespoons
Dark Brown Sugar
tablespoons
tablespoons
Mustard Powder
tablespoons
tablespoons
teaspoons
tablespoons
teaspoons
teaspoons
Pork Ribs, 2 racks
0 lb
Tangy Coffee Molasses BBQ Sauce
0 recipe
Fresh Flat-Leaf Parsley Leaves
cups
1. Prepare and Marinate the Ribs
Prepare the dry rub by mixing all the ingredients together in a bowl. Apply the rub all over the racks of pork ribs, wrap them tightly in aluminum foil, and refrigerate overnight.
2. Roast the Ribs
Preheat the oven to 300°F (150°C), place the wrapped ribs on a baking sheet, and roast for 2½ to 3 hours.
3. Apply BBQ Sauce and Grill
Remove the ribs from the oven, unwrap them, and apply the tangy coffee molasses BBQ sauce. Grill the ribs on high for 3 to 5 minutes on each side until charred.
4. Garnish and Serve
Transfer the ribs to a serving platter, garnish with fresh flat-leaf parsley, and serve with extra BBQ sauce on the side.
Cook ribs at 225°F to 250°F to achieve tenderness, and consider adding liquid smoke in the oven for a smoky effect.
Opt for St. Louis-style spare ribs or baby back ribs, which offer a balance of meatiness and tenderness. Look for even marbling throughout.
Use dark roast coffee in your sauce for bold flavors that complement the molasses, and simmer until it's thick enough to coat a spoon.
Use a balanced dry rub including salt, pepper, smoked paprika, garlic powder, onion powder, and a touch of cayenne. Allow it to sit for at least an hour or overnight.
Adjust the sauce's sweetness, acidity, and tanginess with brown sugar or honey, vinegar, and mustard or hot sauce to achieve a well-rounded flavor.
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