Michael Chiarello's Babyback Ribs With Espresso Barbecue Sauce
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
35
Spice
41
Sweetness
55
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tbsps
Garlic (mashed and minced)4 tbsps
Extra-Virgin Olive Oil1 cup
Cider Vinegar1 cup
Soy Sauce2 cups
Ketchup2 cups
HoneyDirections:
1
Preheat oven to 325 degrees F
2
Cut each rack of ribs in half along the bone so they can be easily stacked
3
Lay them out on the parchment paper in which they were wrapped for easy cleanup
4
Salt and pepper liberally on both sides and pat spices into the meat
5
Make sure to over season the ribs, because part of the rub will inevitably come off in the pan
6
On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high
7
Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone
8
One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember)
9
Brush ribs with Espresso Sauce and close grill
10
Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times
11
Fresh ground black pepper Mash garlic with the side of a knife and then mince finely to release oils
12
Add olive oil to a preheated saute pan
13
Add the garlic and saute until it gets light brown, about 1 minute
14
Add cider vinegar, soy sauce, ketchup, and honey and stir well
15
Add a pinch of grey salt, then whisk in the coffee
16
Add freshly ground black pepper, to taste
17
Bring to a simmer and simmer for 10 minutes
18
Let cool and store in refrigerator for up to 2 weeks