Esspresso Coffee Spare Ribs Recipes

SINGAPORE COFFEE RIBS RECIPE BY TASTY

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!

MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE

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

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.

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