Ultimate Ribs Rub
Home-made pork ribs are a real treat! When you have the extra time to prepare a special meal for friends or family, try this Coffee Rubbed Ribs recipe that includes a delicious tangy barbeque sauce that doubles as a dip for taco chips--like a smooth salsa. Feel free to experiment with the sauce, and make use of odds and ends of jams and jellies you may have in the back of your refrigerator. You can replace the Bell Pepper Jelly with cranberry sauce or marmalade.
Thick Meaty Ribs
This recipe can be doubled and kept on hand in a spice jar to use whenever you're preparing ribs, chicken, or a pork roast.

Recipe for 2 racks of ribs.

Ultimate Ribs Rub

2 tbls coffee beans, ground finely

2 tbls cocoa powder

2 tbls Demerara sugar, packed

1 tbls Kosher salt

1 tbls cracked peppercorns

1 tbls garlic powder

1 tbls onion powder

1 tbls cumin

2 tbls ground cinnamon


Cut a large sheet of freezer paper to cover the counter top.  Clean the ribs with paper towel soaked in vinegar.

Mix all seasoning ingredients together thoroughly and break up any lumps with the edge or back of a spoon.  Sprinkle the seasonings over the ribs one side at a time and work it lightly into the meat.

Wrap the ribs tightly in the freezer paper and refrigerate for a couple of hours or over night (up to 2 days).  Remove from fridge and allow to reach room temperature.

Preheat the oven to 350° F.  Place ribs on a rack, bone side down, over a roasting pan or other pan deep enough to catch any drippings.  The pan should be lined with foil for easy cleanup.

Cover ribs loosely in foil and bake for 1 ½ - 2 hours, until the meat pulls away from the bone easily and becomes very tender. You may wish to have a pan of water on the bottom oven rack. Meanwhile, prepare a barbeque sauce for the ribs.

If you have an electric grill with a lid, like the George Foreman Party Time Grill, you can cook the ribs with the well in the center filled with water. When it's time to glaze the ribs, remove the lid and increase the heat.

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BBQ Sauce

1 28 oz tin crushed tomatoes

1 6 oz tin tomato paste

¼ cup peanut oil

2-4 cloves garlic, minced


1 medium, onion chopped

¼ cup Balsamic vinegar

¼ cup lime juice

1 poblano pepper, chopped

2 tbls brown sugar, packed

2 tbls kosher salt

1 tsp black pepper

1 tsp cumin

1 cup bell pepper jelly

1 cup orange juice

1-2 tsp hot sauce

Makes 5 pints.

Heat oil in large saucepan and add the onion.  Sauté for a couple of minutes and then add the garlic and poblano.  Continue to sauté a few more minutes.

Add the tomatoes and tomato paste and stir to combine.  Add remaining ingredients and heat to a simmer.  Simmer for 1 – 2 hours, or until sauce is well thickened.  Puré with a hand blender, or allow to cool a bit and use a blender or food processor.

Then, remove the ribs from the oven and increase heat to 425° F.  Paint the ribs with sauce on both sides and return to oven for 10-20 minutes or until the sauce has begun to caramelize.

Remove the ribs from the oven and allow to rest, tented, for 5 minutes.  Then, slice into individual ribs and serve with a side of sauce.


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