Sweet Coffee Ribs

Ingredients

Succulent, fall-off-the-bone ribs take time, so make sure to be around good company when making them! This recipe includes delicious and exciting ingredients, sure to impress your guests. It includes the preparation of the ribs, the rub, and the sauce. All recipes can be doubled to suit your needs!

The Ribs

The Rub

The Sauce

Preparation

For the rub, mix all of the ingredients in a bow. Reserve 2 tsp (10 mL) of the spice mixture; place any unused spices into an airtight container and store in the fridge for up to two weeks.

BBQ Method

Preheat the barbecue between 350°to 375°F. Turn the back ribs over to the bone (concave) side and slip the tip of the butter knife between the membrane and the meat in between two of the bones. Push down and rock the blade side to side to loosen the membrane. Using a paper towel, grasp the membrane and pull it away from the meat*. Rub ribs with spice mixture to cover both sides of the ribs.

Then, wrap the ribs in two layers of tin foil. This is a very important step in making the ribs. You must ensure that there is a tight seal and no perforations for them to cook evenly! Once the barbecue is at a regulated temperature, place the ribs bone side down, meat side up on the grill. Cook for around 45 minutes, or until they are done. To check the ribs and make sure they’re done, use a meat thermometer. The temperature should be at 200°F. Once you’ve determined they are done, remove the ribs from the barbecue and place them on a pan. Unwrap them carefully, then apply the sauce.

In traditional grilling circles the sauce is called the “mop” because you mop it on! It is brushed on only during the last few minutes of grilling and again just before serving the ribs. This is the finishing touch and along with the rub gives you the whole meal deal! Mix the ingredients together in a small bowl adding the peanut butter first, followed by the chicken broth. Stir together. Add the remaining ingredients and mix well. Once you’ve applied the sauce, place them back on the barbecue and rotate them twice, 3 minutes per side. Remove them from the barbecue and coat them once more with the sauce, then serve them! Make sure to bring lots of napkins!

Oven & BBQ Method

Preheat the oven to 325°F. Turn the back ribs over to the bone (concave) side and slip the tip of the butter knife between the membrane and the meat in between two of the bones. Push down and rock the blade side to side to loosen the membrane. Using a paper towel, grasp the membrane and pull it away from the meat*. Rub ribs with spice mixture to cover both sides of the ribs.

Wrap the ribs in BBQ foil (or two sheets of regular foil) and place on a rimmed baking sheet. Roast for 1 hour and 15 minutes or until the meat is pulling away from the bones. At this point the ribs can rest awhile as you fire up the barbecue to medium heat to finish the ribs on the grill. Now, it is time to go make the sauce. 

In traditional grilling circles the sauce is called the “mop” because you mop it on! It is brushed on only during the last few minutes of grilling and again just before serving the ribs. This is the finishing touch and along with the rub gives you the whole meal deal! Mix the ingredients together in a small bowl adding the peanut butter first, followed by the chicken broth. Stir together. Add the remaining ingredients and mix well.

Unwrap the ribs and grill ribs over medium-high heat 1-2 minutes per side or until evenly browned, basting with some of the mop. Transfer the ribs to serving platter and brush once more with the mop. You can sprinkle additional chopped cilantro over the ribs just before serving if you wish.


* If this is too difficult, you can skip this procedure and only rub the meat side of the ribs. The reason the membrane is removed is because it will not allow the rub flavour to penetrate the meat. By removing the membrane you get more rub flavour through the meat, plus the ribs come out a bit more tender.

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