Coffee-infused bbq baby back ribs
Coffee-Infused Bbq Baby Back Ribs is a gluten-free and dairy-free main course recipe with a coffee-infused twist. It's a great option for barbecue lovers and can be enjoyed by those following a specific dietary restriction.
Ingredients
red pepper powder
4 tsps
dried thyme
2 tsps
ground cumin
2 tsps
garlic powder
2 tsps
salt
2 tsps
black pepper
1 tsp
baby-back ribs
1.26 rack
liquid smoke
1 tsp
oil
1 Tb
garlic
3 cloves
cider vinegar
179.25 ml
soy sauce
116 ml
canned tomatoes
793.79 g
molasses
3 Tb
brown sugar
220 g
instant coffee powder
2 tsps
dijon style mustard
2 Tb
paprika
2 tsps
Method
- Preheat the oven to *35
- Mix the first seven ingredients in a small bowl.
- Cut each rack in several pieces and rub the spices over all the rib sections. You can leave the ribs whole if you like the way they look better--I just think they are easier to handle on the grill in smaller pieces!
- Pour 4 cups of water and 1 tsp. of liquid smoke in a roasting pan.
- Place the ribs in the pan, top up. Tightly cover the pan with foil and bake for 2 hours.
- Remove from the oven and rest until ready to grill. Meanwhile, add 1 Tb. oil to a sauce pan over medium heat.
- Add the garlic and saut for 1-2 minutes. Then add the rest of the ingredients for the BBQ sauce to the sauce pan. Simmer for at least 30 minutes, stirring occasionally.
- Heat a grill over medium-low heat.
- Brush the ribs completely with BBQ sauce.
- Place them on the grill and cook for 20 minutes, turning and brushing every 5 minutes until the desired bark has developed.
- It's fun to make your own BBQ sauce. But in a pinch, buy a bottled variety you like and simmer for a few minutes with the coffee granules!
Nutrition:
Carbs
94 g
Fat
34 g
Protein
41 g
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