Photo: Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce Recipe
Ingredients
- 2 racks baby back ribs (about 4 to 6 ribs per person)
- Grey salt
- Freshly ground black pepper
- Espresso Sauce, recipe follows
Directions
Preheat oven to 325 degrees F.
Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
Espresso Barbecue Sauce:
- 4 tablespoons mashed and minced garlic
- 4 tablespoons extra-virgin olive oil
- 1 cup cider vinegar
- 1/2 cup soy sauce
- 2 cups ketchup
- 2 cups honey
- Grey salt
- 2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
Fresh ground black pepper
Mash garlic with the side of a knife and then mince finely to release oils.
Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
Let cool and store in refrigerator for up to 2 weeks.
Yield: about 5 to 6 cups
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By gg_ram_4788091
Los Angeles, CA
on October 03, 2011
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Very tasty. Love the left over sauce to use. Only thing my ribs were a little tooo fall off the bone after the first two hours so I was a bit afraid to flip them on the grill too much. Was supper tasty though all the same.
By rsmith120_10998514
omaha, NE
on August 27, 2011
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To the person below: He said to wait until the coals have burnt down to an ember. That means a very low heat. Your 2nd grade reading comprehension skills should not result in a downgrade of his recipe. YOU ruined your meal with poor cooking skills and an inability to follow simple instructions. I pity the poor people who went hungry that night because you're inept.
By Terriyaki 2
Shoreline, WA
on May 30, 2011
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Hate to mess up all your 5 star ratings but, this wasn't anything like I expected. The sauce was awesome so my hopes were high. When you tell someone to throw the meat on the grill, be sure to tell them at what temp. I realized right away mine was too hot (gas so turned it down. Only managed to baste the meat twice because even on medium low, it was cooking too fast. I ended up with overcooked very dry expensive ribs. Not happy or impressed and will not make these again. I will make the sauce and use it with my own recipe for the ribs.
Read all 62 reviews