Coffee-Rubbed Baby Back Ribs
Having a great rib recipe in your arsenal is clutch come BBQ season. These get rubbed in a super savory, smoky, coffee-spiked mix before slow-roasting until tender. Finish them under the broiler or on the grill for that nice bit of char.
1 rack baby back ribs
for the rub:
2 tablespoons salt
2 tablespoons ground coffee
2 tablespoons coconut sugar
2 tablespoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon sumac
for the sauce:
¾ cup ketchup
3 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon coffee BBQ rub
1. First, prepare the rub. Add all the ingredients to a bowl and stir well to combine. Set aside.
2. Before adding the rub to the ribs, remove the membrane from the underside of the rack. Use a paring knife to separate and get under the layer—you should be able to pull it off in a single piece and discard.
3. Season the ribs generously with the rub, using around a heaping tablespoon per side. Set the ribs on a wire rack set inside of a sheet pan, cover lightly, and refrigerate overnight.
4. The next day, preheat the oven to 250°F. Remove the cover from the ribs and add a layer of foil to the sheet pan below the wire rack. Slow-roast the ribs until they’re fork-tender, which can take about 4 to 6 hours depending on the size of your rack and your oven.
5. While the ribs cook, make a quick sauce. Add all the sauce ingredients to a small saucepan and cook over medium-low heat, until slightly reduced and thickened (if your sauce thickens too much, just thin it out with a splash of water).
6. Once the ribs are very tender, take them out of the oven, slather them with some sauce and finish on a hot grill or under the broiler for a few minutes to add some char and caramelize the glaze.
Originally featured in Father’s Day Recipes, Plus Food Gift Boxes and Subscriptions