AS I was going through the freezer this week to try to just use what I had in the house for meals to avoid shopping before our vacation, I came across some baby back ribs that were perfect to make. Yesterday was a nice cool day here in the Northeast so it was perfect to be able to use the oven in summertime. I came across this recipe from the Cooking Channel and Michael Chiarello for a very simple recipe that makes an outstanding sauce.
Baby Back Ribs with Espresso Barbecue Sauce
2 racks baby back ribs
Freshly Ground Black Pepper
Espresso Barbecue Sauce, recipe follows
Espresso Barbecue Sauce:
4 tablespoons minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
1/2 cup strong coffee or instant espresso
Preheat the oven to 325 degrees. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on parchment paper for easy clean up.
Salt and pepper liberally on both sides of the ribs and pat the spices into the meat. Make sure to season both sides and all over the ribs because part of the rub may inevitably come off in the pan during cooking. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place the ribs in the oven and bake for 2 hours, shifting the bottom layer of ribs every 30 minutes until they are tender and almost falling off the bone.
Meanwhile, make the espresso barbecue sauce. Add the olive oil to a preheated saute pan. Add the minced garlic and saute until it gets light brow, about 1 minute. Add the cider vinegar, soy sauce, ketchup and honey and stir well. Add a pinch of salt then whisk in the coffee or espresso. Add the freshly ground black pepper to taste. Bring the mixture to a simmer and allow to simmer for 10 minutes until slightly thickened.
30 minutes before serving the ribs, transfer the ribs to a preheated grill. Brush the ribs with the espresso barbecue sauce and close the grill. Continue to turn and brush the ribs with barbecue sauce every 10 minutes, about 3 more times, before serving.
Once the barbecue sauce has cooled, you can store it in the refrigerator and use it for about another 2 weeks. It would be great on other pieces of pork or as a condiment for burgers or any barbecue items. I loved the flavor that the espresso gives the sauce mixed with the honey. It is not too thick but just the right consistency. it’s a great sauce for ribs. I served the ribs with some baked sweet potatoes, fresh corn on the cob and some bread and I also had some of the no-mayo coleslaw left over to use as well. Overall, I think it was a pretty good meal.
That’s all I have for today. Check back next time for another recipe. I do have a special meatloaf recipe planned for tonight, so you can check back for that one as it will be my last recipe posted before we go on vacation. Check it out tomorrow and see if you will like it. Until next time, enjoy the rest of your day and enjoy your meal!