Chili-espresso ribs

Prep 15 min
Plus Cooking time: 55 minutes, Refrigeration Time: 120 minutes
Makes 8 Servings

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1/4 cup
2 tbsp
balsamic vinegar
2 tbsp
1 tsp
cayenne pepper, optional
1 tsp
4 racks
pork back ribs, about 1.5 kg
2 bottles
beer, 341 mL each, preferably pale ale
1 cup
cider vinegar
1 cup
2 tbsp
sambel oelek or hot sauce


  • 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.


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