Looking to spice up your upcoming dinner party? Our coffee-rubbed baby back ribs are an irresistible combination of simplicity and delectability. Grilled on the barbecue and seasoned with a touch of Van Houtte’s French Roast coffee, these ribs will quickly grow to be a household favorite!
- Preheat the oven to 300°F.
- Place a large piece of aluminum foil on a large baking sheet. Place the ribs on top.
- Using a brush, cover the ribs with oil, salt, and pepper. For flavor, sprinkle an additional herb such as thyme (as desired).
- Wrap the ribs completely in the aluminum foil and place them in the oven for 2 hours, or until meat is tender.
- If you prefer, you can also cook the ribs in water by cutting the ribs, placing them in a large pot and covering them completely with water. Once brought to a boil, lower the heat and simmer with the pot half-covered until the meat is tender (approx. 1 hour).
- The ribs can be prepared up to 2 days in advance by sealing and placing them in the refrigerator.
- Place the remaining ingredients in a medium pot and bring them to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and bring to a simmer, stirring occasionally until it thickens slightly (approx. 10 minutes).
- Grease the grill using a small amount of oil and heat the barbecue to medium heat. Using a brush, evenly coat the ribs with the sauce and turn them frequently until they’re hot and evenly glazed. This process will take approximately 10 to 15 minutes. Attention: be sure to keep a close eye on the ribs and to turn them frequently to avoid burning them!
You can double the sauce recipe and keep in a sealed container for up to 2 weeks in the refrigerator.
Side note: Although the barbecue is hard to beat, ribs can also be cooked in the oven. Using a grill and aluminum foil, place the ribs 12 cm from the heating element, coating and turning frequently as you would on the barbecue.
Best served with coleslaw and home fries!