SPARERIBS WITH COFFEE BARBECUE SAUCE
Steps:
- Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
- Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
- Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
- Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve.
- Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
- To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.
- Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
- Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.
ESSPRESSO COFFEE SPARE RIBS
Steps:
- after marinading overnight, turn in the morning to soak well, then put over a low fire on grill, covered turning over and basting several times as needed
MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
- Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. 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.
- One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
- Fresh ground black pepper
- Mash garlic with the side of a knife and then mince finely to release oils.
- Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
- Let cool and store in refrigerator for up to 2 weeks.
COFFEE-RUBBED RIBS RECIPE
Not a coffee drinker myself, I wasn't sure how this would go over, but I ended up loving it-the way the coffee plays with the other spices, smoke, and meat. And the coffee-ness didn't dominate. Rather, the ground beans added an earthy quality to an already complex mix of flavors. The ribs eaten dry were fantastic, but even better with a coating of stout barbecue sauce.
Provided by Joshua Bousel
Categories Entree
Yield 6
Number Of Ingredients 14
Steps:
- Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub.
- Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional) .
- Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 225°F, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer. Remove from the smoker, slice, and serve.
Nutrition Facts : Calories 412 kcal, Carbohydrate 17 g, Cholesterol 102 mg, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, Sodium 1635 mg, Sugar 11 g, Fat 29 g, ServingSize serves 4, UnsaturatedFat 0 g
SINGAPORE COFFEE RIBS RECIPE BY TASTY
Coffee for the main course? Don't mind if we do. Check out this epic recipe for Singapore Coffee Ribs.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
- Set aside and let it marinade in the fridge for 30-60 minutes.
- Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
- Combine all the sauce ingredients in a frying pan and bring to a simmer.
- Reduce until the sauce thickens and thinly coats the back of a spoon.
- Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
- Remove the dried chillies and cinnamon stick before serving.
- Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 4 grams, Protein 21 grams, Sugar 21 grams
EASY ESPRESSO
Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. Pour leftover espresso in ice cube trays and freeze to use later in cold drinks.-:Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
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