Recipe Talk

I am looking for a recipe I believe I found in Womans World magazine. The oven baked ribs had a rub that included brown sugar and other spices. Once the rub was on, the ribs were cooked in the oven. During the last fifteen minutes of cooking, the recipe called for ground coffee (hot water) and bbq sauce which was used to baste the ribs. Would appreciate any help.

Baby Back Ribs with Coffee Spice Rub

Preparation Time: 30 minutes

Start to Finish Time: 180 minutes

Yield: 6 servings

6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs) 1/2 cup Coffee Spice Rub or Steven Raichlen's Java Rub and Rib Powder (sold at barbecuebible.com), divided 2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal Canola oil for grill Coffee Mop Sauce (optional, see recipe, page 90)

6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs)

1/2 cup Coffee Spice Rub divided

2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal

Canola oil for grill

Coffee Mop Sauce

Preparation Time: 10 minutes

Start to Finish Time: 10 minutes

Yield: 3-3/4 cups

1 cup beer

1 cup apple cider

1/3 cup cider vinegar

1/3 cup coffee

1/3 cup beef or chicken stock

1/4 cup vegetable oil

1/4 cup Worcestershire sauce

2 tablespoons hot sauce

2 teaspoons coarse salt (kosher or sea), or more to taste

1 teaspoon freshly ground black pepper

As Steven Raichlen says, good ribs shouldn't need sauce. But if you like that extra zing of flavor, this sauce is a great complement.

To make the sauce, place all ingredients in a nonreactive bowl and whisk to mix. Taste for seasoning, adding more salt and pepper as necessary.

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Rub two-thirds of the spice rub over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate in the refrigerator, at least 1 hour and up to 8 hours.

Set up the grill for indirect grilling (see sidebar, page 88), placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat to high. When smoke appears, reduce heat to medium.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook ribs 1 hour. Uncover the grill and brush the ribs with Coffee Mop Sauce (if using). If using a charcoal grill, toss the remaining half of the wood chips on the fire. Continue cooking the ribs until tender and almost done, 1/2 to 1 hour longer for baby back ribs, somewhat longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Fifteen minutes before the end, season the ribs with the remaining rub, sprinkling it on.

Coffee Spice Rub

3 tablespoons ground coffee

1 tablespoon coarse salt (kosher or sea)

1 tablespoon dark-brown sugar

2 teaspoons sweet paprika

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon unsweetened cocoa powder

Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat and light up to 6 months. Total time is about 10 minutes. Yield is 1/2 cup.

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