Coffee Marinated Ribs
BBQ or Oven is fine. These are awesome. I was always against boiling ribs first but these turned out great. Give yourself time as these do have to marinate. I have marinated overnight but only when needed 1 hour is plenty.
BBQ or Oven is fine. These are awesome. I was always against boiling ribs first but these turned out great. Give yourself time as these do have to marinate. I have marinated overnight but only when needed 1 hour is plenty.
- Carbohydrate 94.8877277777778 g
- Cholesterol 263.088 mg
- Fat 50.69966 g
- Fiber 0.771516690969467 g
- Protein 95.5193383333334 g
- Saturated Fat 17.435815 g
- Serving Size 1 1 Serving (879g)
- Sodium 2304.9955 mg
- Sugar 94.1162110868083 g
- Trans Fat 5.678077 g
- Calories 1214 calories
Step-by-step
- place cut ribs in dutch oven or large pot. Cover with water. Add next 4 ingredients. Bring to a boil on med-high. Reduce to med-low & simmer for about an hour or until just tender. Drain & disgard liquid. Let ribs cool about 15 mins.
- Add coffee, ketchup, brown sugar, vinegar & worchestershire to a large freezer bag & mix up well by shaking. Add ribs & let stand 1 hour turning or shaking often.
- Remove ribs from marinade & reserve marinade in a pot. Bring marinade to a boil on medium then reduce heat to med-low & simmer uncovered for 15-20 mins.
- Preheat BBQ or oven to medium (325 oven) cook ribs 15 to 20 mins turning & basting with marinade often.
Strong cold coffee acts as a tenderizing agent through its natural acidity, breaking down collagen in the pork before the meat ever hits the heat. Brew the coffee heavily and chill it completely before mixing with the ketchup, brown sugar, cider vinegar, and Worcestershire sauce to prevent premature fat rendering in the bag. Simmering the ribs in water with bay leaves, onion, pepper, and thyme prior to marinating ensures the interior is fully cooked and tender without risking the scorching of high-sugar barbecue sauces during the initial processing stages.
Batch preparation works well here because the par-boiled and cooled ribs can be submerged in the coffee mixture and held in a refrigerator for up to twenty-four hours to deepen the flavor penetration. Freezing is also an option after the initial boiling and cooling phase, provided the meat is thoroughly dried and wrapped tightly to prevent freezer burn before the marinade stage. Thaw frozen ribs completely in the refrigerator over a twenty-four-hour period before introducing them to the liquid ingredients.
Reducing the reserved marinade by simmering it uncovered for fifteen to twenty minutes concentrates the sugars and thickens the liquid into a viscous glaze suitable for basting. Maintaining a moderate oven temperature of 325 degrees Fahrenheit or a medium grill setting prevents the high sugar content from burning before the meat absorbs enough smoke or heat. Turn the sections frequently during the final fifteen to twenty minutes of cooking, applying the reduced glaze at each turn to build a sticky exterior.
Dietary adjustments are straightforward given the modular nature of the sauce components. Substitute coconut aminos or a tamari-based alternative for the Worcestershire sauce to maintain a gluten-free profile if necessary, while verifying that the chosen brand of ketchup contains no hidden thickeners derived from restricted grains.
