Coffee Spiced Ribs
Many of my friends and family have simply started calling these "the ribs". They are kind of famous in my circle. They are dry rubbed with a sweet & smokey coffee infused spice mix and then slow roasted until the meat is fall off the bone tender. Finished with a good broil and some homemade barbecue sauce, these ribs are simply irrisitable! I've included oven, instant pot, and slow cooker instructions. All work fantastic!
Servings: 6 people
Ingredients
Coffee Spice Rub:
- 1/4 cup chili powder
- 1/4 cup finely ground dark roast coffee beans
- 2 tbsp coconut sugar or brown sugar
- 1 tbsp ground cumin
- 1 tbsp sea salt
- 1 1/2 tsp fresh ground black pepper
- 1 tbsp dried oregano
- 2 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1-2 tsp chipotle chili powder depending on how spicy you like it
Ribs:
- 2 racks pork back ribs
Barbecue Sauce:
- 1 1/2 cups ketchup
- 1 cup apple cider vinegar
- 1/4 cup strong brewed coffee I use leftovers from the coffee pot
- 2 tbsp Worcestershire sauce
- 2 tbsp coconut aminos or soy sauce
- 1/2 cup coconut sugar or brown sugar, use more if you like it sweeter
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 1 lemon juice of
- 1-2 tbsp coffee spice rub depending on how spicy you want it
Instructions
For the rub:
- Combine all spices in a jar or airtight container and seal until ready to use. You will not use all of the rub for one recipe so you can label it and use it again later. It is great rubbed on chicken, pork tenderloin, steak, etc.
For the Ribs:
- Rinse and pat dry your ribs. Remove silver skin on the back side of the ribs by sliding a butter knife along the bone under the skin. Grab skin with a paper towel and pull until it comes off. Up to 24 hours ahead, rub the ribs on both sides with a generous amount of spice mix to fully cover the ribs. Take care not to contaminate the rub by touching your spoon to the ribs and then back in the jar so that you can use the remaining spice mix again later.
- Cover and refrigerate until ready to cook. You can also freeze the ribs at this point for a later date, and then thaw before using to proceed with the recipe.
Oven method:
- Preheat oven to 300F. Line a baking tray with foil or parchment paper and arrange ribs in a single layer. Cover tightly with foil and bake for 3 hours.
Instant Pot method:
- Add 1 1/2 cups liquid to the instant pot (I like to use half apple cider vinegar, half water). Cut the rib racks in half so they fit easier into the pot. Arrange standing up on their sides, evenly spaced, on the wire trivet inside the instant pot.
- Secure lid and set pressure valve to sealing. Pressure cook on high for 25 minutes. Allow for a 15 minutes natural pressure release before quick releasing pressure.
Slow Cooker Method:
- Arrange the ribs standing on their sides in the pot.
- Cover with lid and cook for 8 hours on low or 4 hours on high.
Barbecue Sauce:
- Combine all ingredients in a medium sized pot over medium heat. Bring to a boil and reduce heat and simmer for 10 minutes, until flavour is nicely developed. Season to taste. If you like it sweeter, add more coconut sugar. If you like it spicier, add more coffee rub spice. Because the rub on the ribs is on the spicy side, I like to keep my sauce sweet and tangy to balance the flavour.
To FInish the ribs:
- Set oven to broil. Arrange ribs on a foil lined baking sheet and brush generously with barbecue sauce. Extra barbecue sauce will keep for a couple of weeks tightly sealed in the fridge!
- Broil for 5 minutes or until nicely browned and bubbling. You can also finish the ribs on a BBQ grill if desired, but I am notorious for burning them this way so I avoid!
