Coffee Rubbed Pork Ribs
MAKE THIS WITH: Everyday Pan
“Spicy, sweet and earthy, these coffee-rubbed pork ribs infuse an earthy richness into succulent baby back ribs. By adding ground coffee to a classic dry rub recipe, the chefs at Little Palm at the Ryder Hotel in Charleston, SC evoke a nuanced depth of flavor with a delectable, caramelized crust. The recipe makes about 3 cups of rub, enough for a few more batches of ribs or save it to season your next pork shoulder, grilled wings, or even burgers. Serve the finished ribs with your favorite barbecue sauce.”
Ingredients
1 cup brown sugar
1 cup ground coffee
2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 rack baby back ribs
2 green onions, cut in long strips
Barbecue Sauce
Instructions
To make the rub, place the brown sugar, ground coffee, smoked paprika, chili powder, cayenne pepper, salt, black pepper, onion powder and garlic powder in a mixing bowl and whisk to combine.
Cut the ribs into 2-rib portions and pat with a paper towel to dry. Coat the ribs liberally all over with the rub mixture (note that there will be leftover rub mixture). Place the ribs in an airtight container and let sit in the fridge overnight.
Preheat oven to 200°F. Remove the ribs from the fridge and let come to room temperature. Dry off the ribs again with paper towels to remove any moisture, adding more rub as needed to evenly coat the ribs.
Place the ribs in an Everyday Pan or roasting pan and cover the pan with foil. Place in the preheated oven and cook until tender, about 1 1/2 to 2 hours. Once tender, remove the foil from the pan and turn the oven to broil. Broil the ribs until browned and crisp, about 5 minutes longer. Serve garnished with the green onion and with barbecue sauce on the side.