Chili-Espresso Grilled Ribs
1
- Prep Time15 min
- Total Time1 h 10 min
- Makes8 servings
Photo, Erik Putz.
The bitter-sweet-spicy combination of coffee, brown sugar and chili makes these ribs wonderfully complex – and popular.
Ingredients
8 garlic cloves
1/4 cup chili powder, divided
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 tsp cayenne powder, optional
1 tsp salt
4 racks pork back ribs, about 1.5 kg, each cut in half
2 bottles beer, 341 mL each, preferably pale ale
1 cup cider vinegar
1 cup brown sugar
1/4 cup instant coffee granules
2 tbsp chili-garlic or hot sauce
Instructions
PULSE garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor until it forms a paste. Rub over ribs. Refrigerate at least 2 hours or overnight.
PLACE ribs in a very large pot. Add beer. Ribs will not be totally submerged. Boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until fork-tender, 45 min to 1 hour. Transfer ribs to a platter. Discard liquid.
STIR cider vinegar with 1 cup brown sugar, coffee, remaining 2 tbsp chili powder and chili-garlic sauce in a medium saucepan. Boil, then reduce heat to medium-high. Boil, uncovered, until reduced by almost half, about 6 min.
PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, turning and basting often, until glazed and hot, 10 to 12 min.
Nutrition (per serving)
Calories 416, Protein 22g, Carbohydrates 35g, Fat 21g, Fibre 1g, Sodium 389mg.
Get more of our best rib recipes.
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