Recipe Of Zesty BBQ Ribs

Zesty BBQ Ribs.

Ingredients:

RIBS

1. 2 1/2 teaspoons packed brown sugar
2. 1 1/4 teaspoons House Blend 100% Pure Instant Coffee Granules or Instant Coffee Granules
3. 2 racks (about 4 pounds total) baby back ribs
4. 3/4 teaspoon freshly ground black pepper
5. 1 1/4 teaspoons sea or kosher salt
6. 1 1/4 teaspoons ground coriander
7. 1 1/4 teaspoons garlic powder
8. 1/4 teaspoon Baking Cocoa
9. 1 bottle (12 fluid ounces) amber ale or 1 
10. 1/2 cups dry red wine1 teaspoon vegetable oil

BBQ SAUCE:

• 2 tablespoons chopped onion
• 1 1/2 cups apple cider vinegar
• 3/4 cup packed brown sugar
• 2 tablespoons canola oil
• 2 cups ketchup
• 2 teaspoons chili powder
• 1 1/2 tablespoons Granulated Chicken Flavor Bouillon
• 3 tablespoons Dijon mustard
• 2 teaspoons chipotle adobo sauce

Preparation:

FOR RIBS:
FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE:
HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip:  Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

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