Chili-espresso ribs

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PREP TIME

15 min

Makes

8 Servings

* PLUS Cooking time: 55 minutes, Refrigeration Time: 120 minutes
Chili-espresso ribs

John Cullen


Ingredients

  • 8 garlic cloves
  • 1/4 cup chili powder
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tsp cayenne pepper , optional
  • 1 tsp salt
  • 4 racks pork back ribs , about 1.5 kg
  • 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 sambel oelek or hot sauce

Instructions

  • Combine garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor. Pulse until it forms a paste. Rub all over ribs. Refrigerate ribs at least 2 hours or overnight.
  • Place ribs in a very large pot. Add beer. Ribs will not be totally submerged. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until ribs are fork-tender, 45 min to 1 hour. Transfer ribs to a platter. Discard liquid.
  • Stir cider vinegar with 1 cup brown sugar, coffee, remaining chili powder and sambal in a medium saucepan. Bring to a 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 heated through, 10 to 12 min.

Nutrition (per serving)

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