Grilled Pork Ribs with Coffee Glaze

Votes: 3

Time: 2 hours 30 minutes
Complexity: average
Servings: 6 - 8

Grilled Pork Ribs with Coffee Glaze - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 pork ribs
2.5 tbsp finely ground Kona coffee
5 tbsp Paniolo Rounemup seasoning (or a dry spice mix: 2 tbsp paprika, 2 tbsp ground cumin, 1 tbsp salt, 1.5 tsp ground black pepper)
1 teaspoon of salt
900 ml of water
280 g Worcestershire sauce
2 bottles (340 g) of Kona Coffee Dip and Grill BBQ Sauce
Mesquite firewood

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, paprika, cumin, black pepper, coffee, Worcestershire sauce, barbecue sauce

Cooking the dish according to the recipe:

Preheat oven to 205°C.

Grind the Paniolo Rounemup spices together with coffee and salt (or coffee with paprika, cumin, salt, and black pepper). Rub the ribs with this mixture. Place the meat in a heavy baking dish and cook, uncovered, for 12 minutes. Drain off any excess fat.
Reduce temperature to 190°C.

Combine water and Worcestershire sauce and pour this mixture over the ribs. Cover the pan tightly with foil and bake the ribs until tender, about 1 hour 45 minutes. You can prepare the ribs for this step several days in advance.

To barbecue, light the mesquite wood and let it burn until the coals reach medium heat and break up. Grill the ribs for 3 minutes on each side, baste or brush with sauce, and grill again for 5-6 minutes. Watch carefully to avoid burning the ribs.

For a separate serving, heat up some barbecue sauce with coffee. Serve with grilled corn and grilled potato salad or your favorite side dish.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled meat / Bobby Flay