Redeye Ribs With Cafe Au Lait Barbecue Sauce
- Ready In:
- 2hrs 30mins
- Ingredients:
- 32
- Serves:
-
4
ingredients
-
Rub and Ribs
- 2 tablespoons dark roast ground coffee
- 2 teaspoons coarse salt
- 1 teaspoon pure chile powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground cinnamon
- 4 -5 lbs baby back rib racks (2 racks)
-
Mop Sauce
- 2 tablespoons butter
- 1⁄4 cup brewed coffee, cooled to room temperature
- 2 tablespoons cider vinegar
- 2 tablespoons Bourbon
- coarse salt
- fresh ground black pepper
-
Cafe au Lait Barbecue Sauce
- 1 tablespoon butter
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 1 tablespoon minced celery
- 1⁄2 cup brewed coffee (or coffee with chicory, suggested brands-Luzianne, Cafe du Monde)
- 1⁄2 cup ketchup
- 2 tablespoons heavy cream
- 2 tablespoons soy sauce
- 2 tablespoons Bourbon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke
- 2 tablespoons dark brown sugar
- coarse salt
- fresh ground black pepper
-
Other Ingredients
- 1 1⁄2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably hickory)
directions
- Make the barbecue sauce: Melt the butter in a heavy saucepan; add in the shallot, garlic, and celery; cook over medium heat until lightly browned, 3-4 minutes.
- Stir in the coffee, ketchup, cream, soy sauce, bourbon, Worcestershire sauce, vinegar, mustard, liquid smoke, and brown sugar; bring to a boil.
- Decrease heat slightly and let the sauce simmer until thick and richly flavored, 8-10 minutes, whisking from time to time.
- Taste for seasoning, adding salt and pepper to taste and more brown sugar (or any other ingredient) as necessary.
- The sauce can be refrigerated, covered, for several weeks; let return to room temperature before serving.
- Make the rub: put the ground coffee, salt, chile powder, onion powder, garlic powder, coriander, pepper, and cinnamon in a small bowl; mix using your fingers to break up any lumps.
- Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack; repeat with the other rack.
- Sprinkle the rub over both sides of the ribs, rubbing it onto the meat; cover the ribs with plastic wrap and let cure in the refrigerator for at least 1 hour or as long as 4 hours (the longer the ribs cure, the richer the flavor will be).
- Meanwhile, make the mop sauce: melt the butter in a saucepan over medium heat.
- Add in the brewed coffee, vinegar, and bourbon; let simmer gently until blended, about 1 minute.
- Whisk in the salt and pepper to taste; let the mop sauce cool to room temperature.
- Set up the grill for indirect grilling and preheat to medium; place a large dip pan in the center of the grill.
- **For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
- When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat; cover the grill and cook the ribs for 45 minutes.
- Mop or brush the ribs on both sides with some of the mop sauce; recover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30-45 minutes longer (1 ¼ to 1 ½ hours total).
- When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
- Mop the ribs once or twice more with the sauce.
- Just before serving, brush both sides of the ribs with some of the Cafe au Lait Barbecue Sauce.
- Move the ribs directly over the fire and grill until the sauce is sizzling, 1-3 minutes per side.
- Transfer ribs to a large platter or cutting board; let ribs rest for a few minutes, then cut the racks in half or into single ribs.
- Serve at once with the remaining Cafe au Lait Barbecue Sauce on the side, or drizzle over the ribs.
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