Keawe Grilled Baby Back Ribs with Kona Coffee Bbq Grilling and Dipping Sauce

Total Time:
2 hr 30 min
Prep:
20 min
Cook:
2 hr 10 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 5 tablespoons Paniolo Rounemup seasoning (or use 2 tablespoons paprika, 2 tablespoons ground cumin, 1 tablespoon salt, 1 1/2 teaspoons ground black pepper)
  • 2 1/2 tablespoons Kona coffee, finely ground
  • 1 teaspoon salt
  • 8 baby back ribs
  • 30 ounces water
  • 10 ounces Worcestershire sauce
  • 2 (12-ounce) bottles Kona Coffee BBQ grilling and dipping sauce
  • Keawe wood
Directions
Watch how to make this recipe.
  • Preheat oven to 400 degrees F.

  • Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat.

  • Lower the oven temperature to 375 degrees F.

  • Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance.

  • To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs.

  • Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    This recipe is featured in:

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