Espresso Barbecue Sauce Recipes

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MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE



Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 12

2 racks baby back ribs (about 4 to 6 ribs per person)
Grey salt
Freshly ground black pepper
Espresso Sauce, recipe follows
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

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.

CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE



Chili-Rubbed Baby Back Ribs With Espresso Barbecue Sauce image

I got this recipe from Bon Appetit some years ago. It does make up alot of sauce....but any leftovers can be used for another use. As for the taste, well they makes for succulent, fall off the bone ribs.

Provided by Abby Girl

Categories     Pork

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons Mexican chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 lbs pork baby back ribs
1 (12 ounce) bottle dark beer
1 (18 ounce) bottle barbecue sauce
1/2 cup water
2 tablespoons golden brown sugar (packed)
1 tablespoon instant espresso powder

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.

ESPRESSO BARBECUE SAUCE



Espresso Barbecue Sauce image

Just recently found this recipe and it is wonderfully delicious. Goes great with pork ribs. Haven't tried it with anything else yet.

Provided by Melissa Turner

Categories     Other Sauces

Time 15m

Number Of Ingredients 9

4 Tbsp minced garlic
4 Tbsp extra-virgin olive oil
1 c cider vinegar
1/2 c soy sauce
2 c ketchup
2 c honey
1 pinch sea salt
1/2 c strong coffee or instant espresso
1 pinch ground pepper

Steps:

  • 1. Mash garlic with the side of a knife and then mince finely
  • 2. 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 sea salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes
  • 3. Let cool and store in refrigerator for up to 2 weeks

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