Chili-espresso grilled ribs

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PREP TIME

15 min

TOTAL TIME

1 h 10 min

Serves

8

* PLUS Chilling Time
Chili-espresso grilled ribs

Photo, Erik Putz.

The bitter-sweet-spicy combination of coffee, brown sugar and chili makes these ribs wonderfully complex – and popular.


Ingredients

  • 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

Instructions

  • 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

Nutrition (per serving)

  • Calories
  • 416,
  • Protein
  • 22 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 21 g,
  • Fibre
  • 1 g,
  • Sodium
  • 389 mg.