Spareribs With Coffee Barbecue Sauce
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2720 g
Spareribs8 tbsps
Butter4 large
Potatoes (peeled and diced)2 small
Onion (diced)1 cup
Corn Kernel (cooked)2 tbsps
Caraway Seeds1 cup
Chives (chopped)1 cup
Cilantro (chopped)2 bunches
Asparagus1 cup
Vegetable Oil1 cup
Garlic (chopped)1
Serrano1 tsp
Cumin (ground)1 tsp
Chili Powder1 tsp
Red Pepper Flake3 cup
Coffee Bean1 cup
Dark Brown Sugar3 cup
Red Wine Vinegar1 cup
Ketchup2 tbsps
Kosher Salt2 tbsps
Pepper (freshly ground)2 cups
Tomato PasteDirections:
1
Place spareribs in a large pan, cover with salted water, and bring to a boil
2
Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled
3
Bone spareribs and trim all visible fat
4
Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve
5
Heat butter in a large saute pan, preferably with a nonstick surface
6
Add potatoes and onions, and cook until tender
7
Add meat and coffee barbecue sauce and cook until all ingredients are heated through
8
Stir in corn, caraway seeds, chives, and cilantro
9
Season and reserve
10
Steam asparagus until fork tender but still vibrant green
11
Gently stuff asparagus in place of bones in spareribs
12
To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture
13
Heat oil in a saucepan
14
Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes
15
Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan
16
Cook mixture stirring occasionally, until liquid is reduced by half
17
Add the salt, pepper, and tomato paste to the mixture
18
Cover and simmer for 2 to 3 hours, occasionally stirring
19
Strain and adjust seasonings