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Coffee Glazed Campfire Spareribs
|Posted on 2008-06-19||
More in 4th of July BBQ Ribs:
1 tbsp. salt
1 tbsp. coarsely ground pepper
1 tsp. sugar
1 tsp. cinnamon
1 tsp. ground allspice
3 pork sparerib racks, cut into 3-rib sections
2 cups freshly brewed coffee
2/3 cup cider vinegar
3 tbsp. ground chicory
6 tbsp. corn oil
1 large onion, minced
2 cloves garlic, pressed
2 tbsp. chili powder
1 tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1-1/2 cups chili sauce, bottled
1 cup freshly brewed coffee
1/3 cup unsulfured light molasses
3 tbsp. Worcestershire sauce
1/2 tsp. liquid smoke flavoring
Salt, to taste
DirectionsFor the Glaze:
Grind chicory to powder in processor.
Heat oil in heavy large saucepan over medium-high heat.
Add onion. Saute until palely golden, about 5 minutes.
Add garlic. Saute 2 minutes more.
Add 1/3 of the chicory (reserve the remainder for ribs), chili powder, sugar, cinnamon, allspice and ginger.
Cook 3 minutes to blend flavors, stirring occasionally.
Add chili sauce, coffee, molasses, Worcestershire and liquid smoke.
Cook mixture over medium-low heat until thick and glossy, stirring occasionally, about 30 minutes.
Season with salt.
Glaze can be prepared one day ahead. Cover tightly and refrigerate. Before using, stir over low heat until heated through.
Combine first 5 ingredients in small bowl.
Mix in chicory reserved from glaze.
Sprinkle mixture over both sides of ribs. Cover and let stand 45 minutes at room temperature.
Prepare barbecue grill (medium-high heat).
Combine coffee and vinegar in small bowl.
Place ribs on grill and sear 5 minutes per side. Brush with some of the coffee-vinegar mixture.
Cover with grill lid or heavy-duty foil. Cook until meat is almost tender, brushing occasionally, with coffee-vinegar mixture and turning occasionally, about 25 minutes.
Brush some of glaze over ribs.
Grill until meat is tender, about 5 minutes more.
Arrange on platter. Serve with remaining glaze.