Baby Back Ribs With Coffee-Honey Barbecue Sauce

Name: Baby Back Ribs With Coffee-Honey Barbecue Sauce
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 1 tablespoon grape seed or neutral oil; 4 garlic cloves; 1/2 cup espresso or strong brewed coffee; 1/4 cup red or white wine vinegar; 1 cup ketchup; 3/4 cup honey; 1/2 cup hoisin; 1/4 cup low-sodium soy sauce; 1-2 tablespoons Sriracha; 2 racks baby back ribs; Kosher salt and freshly ground black pepper

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Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
6
Course
Main Course, Condiments, Others
Cuisine
American, International, gluten-free

Baby Back Ribs With Coffee-Honey Barbecue Sauce

Iris Warren

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You, yes YOU, can make oven-baked ribs. And even better, you can slather those ribs all over with coffee-honey barbecue sauce. Prepare to be popular.

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Ingredients

Servings

For the barbecue sauce
1 tablespoon grape seed or neutral oil
4 garlic cloves minced or grated
1/2 cup espresso or strong brewed coffee
1/4 cup red or white wine vinegar
1 cup ketchup
3/4 cup honey
1/2 cup hoisin
1/4 cup low-sodium soy sauce
1-2 tablespoons Sriracha
For the ribs
2 racks baby back ribs
Kosher salt and freshly ground black pepper

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Instructions

For the barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and saute until soft, about 3 to 5 minutes. Add the espresso, vinegar, ketchup, honey, soy sauce, hoisin, and sriracha, and a grind or two of black pepper and whisk to combine. Bring to a boil and then reduce to a simmer, stirring occasionally, until the sauce thickens, about 30 minutes. Remove from heat and let cool. You should wind up with about 2 cups of sauce. NOTE: Sauce can be made up to a week in advance and stored in the refrigerator in an airtight container.
For the ribs: Preheat the oven to 275 degrees F. Remove the thin membrane on the bone side of the ribs. Place the ribs on a baking sheet lined with aluminum foil and generously season both sides with kosher salt and black pepper. Bake for 2 1/2 half hours then remove from the oven and let cool.
When the ribs are cool enough to handle, cut each rack in half and place in a resealable plastic bag. Pour half the barbecue sauce into a measuring cup and thin with a a tablespoon or two of water and then divide it between the two bags, making sure the ribs are coated evenly on all sides. Place the bags in the refrigerator to marinate at least overnight but for up to two days. Turn the bags a few times so they marinate evenly.
Preheat oven to 350 degrees F and remove ribs from refrigerator and let come to room temperature. Place the ribs on a baking sheet lined in heavy-duty aluminum foil and bake for 30 to 45 minutes brushing them with some of the sauce every 10 minutes, until they are heated through and glazed.
(Alternately, you could grill the ribs over a charcoal or gas barbecue until hot, glazing them with sauce on each side).
Cut the racks into individual ribs and serve with the reserved sauce.