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Coffee-Rubbed Baby Back Ribs

goop

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.

Serves 2 to 3

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.

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