Baby Back Ribs with Espresso BBQ Sauce
photo by Ratalouille
- Ready In:
- 3hrs
- Ingredients:
- 9
- Yields:
-
3 racks of baby back ribs
- Serves:
- 6
ingredients
directions
- Cut each rack of ribs in half; season with salt and pepper; place ribs on foil-lined baking sheet in two piles of three pieces; bake 2 1/2 hours or until tender; rotate ribs every 30 minutes; remove from oven and wrap with foil to prevent drying out.
- Mix honey, soy sauce, vinegar, ketchup and espresso in saucepan; place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden; add to honey mixture; simmer sauce 15 minutes.
- Preheat oven to 425° or heat up grill; brush both sides of ribs with sauce; cook in single layer, basting often; ribs are finished when glazed and carmelized, about 15 minutes.
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Reviews
-
The sauce is really delicious! It has a very unique flavor to it - (must be the espresso). The first part of the instructions don't say how hot to cook at, so I baked them at 325degrees for about 2 hours. I turned the oven up to 400degrees, and continued with the recipe. There are no left overs. I chose this recipe for the "This Little Piggy" event - April 2009 ... thanks sugarpea :p
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These ribs were succulent,tender but still had some texture just the way I love my ribs. I did not have expresso but made triple strength coffee. You are right you do not taste the coffee but there suregives a wake up flavor to the ribs. I finished the ribs in a 375f oven and for the last 5 minutes had them 8" from the broiler but I watched them very carefully Thanks sugarpea great recipe.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.