There’s nothing that screams the arrival of summer more than barbecued ribs. Here’s a recipe with a touch of Van Houtte coffee!
- 1 ½ lbs. pork baby back ribs
- ½ cup ketchup
- ½ cup brewed espresso such as the Espresso Classico
- 2 tbsp. each liquid honey, lemon juice and Dijon mustard
- 1 tbsp. each chilli powder and Worcestershire sauce
- 1 tsp. each garlic powder and paprika
- ½ tsp. Tabasco sauce
Slice the ribs, place in a large saucepan and top with water. Bring to a boil, reduce heat and let simmer half covered until the meat is tender (about 1 hour). Remove from water. You can make the ribs up to two days in advance. Cover and refrigerate.
Combine the remaining ingredients in a medium saucepan. Bring to a boil over medium heat, stirring from time to time. Reduce heat and let simmer. Stir, until the sauce thickens slightly, about 10 minutes.
Lightly grease the barbecue and preheat to medium heat. Grill the ribs, brushing them with sauce and flipping them often, until hot and well glazed, about 10 to 15 minutes. Warning: keep an eye on the ribs and flip often so that they don’t burn.
Feel free to double the sauce ingredients and keep refrigerated for up to two weeks in a re-sealable container.
Note: although barbecued ribs are tough to beat, you can also cook them in the oven on some aluminium foil about 12 cm from the burner. Simply brush them with sauce and flip often.