Pork ribs in a tangy coffee BBQ sauce
What could be better than adding a bit of Joe to your barbecued ribs this Memorial Day?
Brew up a pot and drink some while making these special treats. This recipe is not suitable for diabetics; however you can add the coffee to a sugar-free prepared BBQ sauce for a little extra punch.
Coffee BBQ Ribs Ingredients:
1 1/2 pounds, pork back ribs
1/2 cup ketchup
1/2 cup brewed coffee
2 tablespoons freshly squeezed lemon juice
2 tablespoons brown or Dijon mustard
2 tablespoons honey, preferably wildflower
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon fresh garlic, minced
1/2 teaspoon hot pepper sauce or more to taste
Place the ribs in a large two-quart saucepan, and cover them completely with water.
Boil, then reduce the heat to a simmer.
Cover the pan partially and simmer for an hour or until the ribs are tender and can easily be pierced with a fork.
Remove the pan, discard the water, and set the ribs aside on a plate.
In a one-quart saucepan, prepare the marinade with all the remaining Ingredients, bringing it to a boil over medium heat.
Stir occasionally. Reduce the heat to a simmer, stirring frequently, for about ten minutes or until the sauce thickens and coats a wooden spoon.
Heat your BBQ grill to medium and lightly oil the cooking surface.
Brush the ribs with the sauce and cook, turning them frequently with tongs until the ribs are hot and shining with glaze, about 10 to 15 minutes.
Serve immediately with coleslaw, fresh corn, and sliced tomatoes.