Chili-espresso grilled ribsBy Chatelaine
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1 h 10 min
The bitter-sweet-spicy combination of coffee, brown sugar and chili makes these ribs wonderfully complex – and popular.
- 8 garlic cloves
- 1/4 cup chili powder , divided
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tsp cayenne powder , optional
- 1 tsp salt
- 4 racks pork back ribs , about 1.5 kg, each cut in half
- 2 bottles beer , 341 mL each, preferably pale ale
- 1 cup cider vinegar
- 1 cup brown sugar
- 1/4 cup instant coffee granules
- 2 tbsp chili-garlic or hot sauce
- PULSE garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor until it forms a paste. Rub over ribs. Refrigerate at least 2 hours or overnight.
- PLACE ribs in a very large pot. Add beer. Ribs will not be totally submerged. Boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until fork-tender, 45 min to 1 hour. Transfer ribs to a platter. Discard liquid.
- STIR cider vinegar with 1 cup brown sugar, coffee, remaining 2 tbsp chili powder and chili-garlic sauce in a medium saucepan. Boil, then reduce heat to medium-high. Boil, uncovered, until reduced by almost half, about 6 min.
- PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, turning and basting often, until glazed and hot, 10 to 12 min.
Chatelaine Quickies: How to make cold brew coffee
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Nutrition (per serving)
- 22 g,
- 35 g,
- 21 g,
- 1 g,
- 389 mg.