Chili-espresso ribs
1
- Prep Time15 mins
- Total Time15 mins
- Makes8 Servings
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 22g, Carbohydrates 35g, Fat 21g, Fibre 1g, Sodium 389mg.