I love ribs. I am also lucky to be married to a man who loves ribs (though I guess that isn’t a terribly rare trait, but don’t tell him, he’d like to think that I am the lucky one in our relationship). Ribs are a mainstay during the summer grilling months, and during the rest of the year I do what I can in the oven. I’m always excited to try new recipes – I’ve made beer-marinated ribs, and dry rubbed ribs, and lamented the absence of a smoker, that would allow me to make true BBQ ribs.
I have recently come across a recipe for a coffee rub, which I thought would be a shame not to try, and soon. I have never used coffee in a savory recipe before, so I was very excited to be trying that for the first time. And, of course, ribs are always a source of excitement in our house. After sifting through a multitude of recipes for coffee-rubbed ribs, I decided to put together a rub of my own.
4-5 lbs spare ribs or baby back ribs
1/4 cup finely ground coffee
1/4 cup light brown sugar
1/8 cup paprika
1/8 cup chili powder
1 tablespoon salt
1 tablespoon ground black pepper
BBQ sauce of your choice – I like Dinosaur BBQ
Remove the membrane on the back side of the ribs. Combine all the dry ingredients and rub the ribs on all sides. Place the ribs in a plastic bag and let marinade in the fridge overnight. Remove from the fridge and let come to room temperature.
Preheat the oven to 325F. Position a rack over a baking sheet (I always line my baking sheet with foil to minimize cleanup). Wrap the ribs in aluminum foil and place on the rack. Roast for 1 1/2 hours, then remove foil, brush with your favorite BBQ sauce, turn up the heat to 400F and cook for another 30 minutes. The ribs are done when they can be easily cut with a knife.