Coffee Marinated Ribs

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Coffee Marinated Ribs
by Mark Hester

Description: Fire up your grill this weekend and try this great recipe for coffee marinated ribs.

Coffee Marinated Ribs have an exotic yet strangely familiar taste that get their kick from strong espresso and jalapeno sweetened with just a bit of maple syrup.

The ribs start in the oven but can be transfered to the grill just before finishing for an outdoor party or picnic. Just watch the ribs closely and use your judgement and BBQ knowledge to remove them at just the right time.

Ingredients:

Marinade

4 cups Water
3 cups Espresso or strong brewed Coffee
1/2 cup Sea Salt (regular Kosher Salt will do)
4 tablespoons packed Dark Brown Sugar
1/4 cup Pur Maple Syrup (sure it costs more but it's worth it)
2 tablespoons chopped fresh Rosemary
3 tablespoons Worcestershire Sauce
2 cup of Ice
Your favorite ribs prepared to cook

To Prepare Ribs:

1/4 cup Bacon, crumbled

2 cups Onion, chopped

1/2 Shallots, chopped

6 Garlic Cloves, chopped

1 Jalapeno, seeded & chopped

1 cup Espresso

1 cup low-salt Chicken Broth

1/4 cup Chili Sauce or Ketchup

2 tablespoons Dijon Mustard

2 tablespoons Apple Cider Vinegar

1 tablespoon Soy Sauce

Directions:

Marinade

1. Mix water, coffee, salt and brown sugar until salt and sugar dissolve.

2. Add syrup, rosemary, Worcestershire Sauce and ice. Stir until ice melts (or gets close, let's not be silly here.)

3. Add ribs and toss to cover completely.

4. Cover and chill for about 6 to 8 hours. Toss occasionally.

5. Drain ribs and discard marinade.

This can be done a couple of days ahead. Just cover and chill the marinated ribs.

Ribs

Directions:

Preheat oven to 325F.
Saute bacon in a large wide ovenproof pot until just beginning to brown.
Transfer bacon to a plate but leave grease behind.
Increase heat to medium-high.
Salt and pepper ribs.
A few at a time, cook ribs until browned on all sides, about 5 to 7 minutes for most kinds.
Set ribs aside.
Into pot throw onions, shallots, garlic, and jalapeno.
Reduce the heat to medium, cover and cook until veggies are soft. Stir occasionally
Add espresso and broth, stir scaping up the brown bits.
Add all remaining ingredients and bring to a boil.
Add bacon and ribs and transfer to oven.
Cook about 2 to 2 1/2 hours depending on the ribs. Check frequently after the first hour and remove when ready.
Remove ribs and spoon the fat off of the surface of the sauce.
Boil sauce for about 5 more minutes and then pour over ribs.

If you plan on taking the ribs to a party and heating them on the grill, then do not pour the sauce over the ribs. After removing the ribs and boiling the sauce, wrap up the ribs and allow the sauce to cool. Pour the sauce into a clean bottle and seal.

At the party heat the ribs on the grill just until hot and warm the sauce in a pot on the grill or side burner. THEN pour the sauce over the ribs.

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