Coffee-Spiced Baby Backribs
Two racks Swift Premium Pork Loin Backribs (5 to 5 1/2 pounds total)
3 tablespoons instant coffee crystals
2 tablespoons packed dark brown sugar
2 teaspoons garlic salt
2 teaspoons onion salt
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon unsweetened cocoa powder
Coffee Brushing Sauce:
1/3 cup strong brewed instant coffee
1/4 cup packed brown sugar
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon aged balsamic vinegar
For ribs, combine coffee crystals, brown sugar, garlic and onion salts, coriander, paprika, and cocoa; rub on both sides of ribs. Cover with plastic wrap; let stand at room temperature for no longer than 30 minutes.
Preheat oven to 350°F. Place ribs, bone sides down, on large pan with 1-inch sides. Tightly cover with foil. Bake for 1 hour. Reserve 1/3 cup juices in pan. If desired, refrigerate precooked ribs and juices for up to 1 day.
For sauce, combine reserved juices, brewed coffee, brown sugar, cocoa, and vinegar. Heat until sugar is dissolved.
Preheat gas grill to medium for indirect grilling (300 to 350°F). Place ribs, bone sides down, over indirect heat. Grill, covered, for 30 to 40 minutes or until tender, brushing with sauce during the last 10 minutes of grilling. Transfer ribs to cutting board. Cut into serving-size portions; brush with remaining sauce before serving.
Recipe Nutrition Overview
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