Baby Back Ribs with Espresso BBQ Sauce

"If you don't like coffee, don't worry about it. You'll never know it's in the sauce. The ribs will be sweet, tangy and tender. You can finish them in the oven or on the grill."
photo by Ratalouille photo by Ratalouille
photo by Ratalouille
photo by Ratalouille photo by Ratalouille
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
3 racks of baby back ribs


  • 3 racks of baby-back pork ribs
  • salt & freshly ground black pepper
  • 1 cup honey
  • 14 cup soy sauce
  • 12 cup balsamic vinegar
  • 1 cup ketchup
  • 14 cup espresso
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic


  • 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.

Questions & Replies

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  1. 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
  2. This has become a staple in our house. Really delicious!!
  3. I can't believe I didn't review this sooner. This is a great recipe and good for those who don't have outdoor grills. The sauce is not overly sweet and you really don't taste the espresso. This is a fun recipe and great for the summer or winter!A must try in my book
  4. 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.


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.
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