Erik’s Slow Cooked Ribs

My friend Erik’s ribs were finger-licking good. These ribs explode with flavor when you pair dry spices along with a wet sauce containing dark rum, Dijon and maple syrup. A must have recipe for any BBQ grill fanatic. These ribs will easily become your new summertime BBQ addiction.

Click here for recipe…

eriks slow cooked ribs

serves 6-8

ingredients
1 1 full rack pork spare ribs (could also use St. Louis style, back or country style ribs, but I prefer spare ribs for their meat/fat ratio)
For the dry spice rub:
4 Tbsp ground dark roast coffee (Italian or French roast)
2 Tbsp fine granulated brown sugar
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cayenne pepper or red chili powder
1/2 tsp coriander powder
1/2 tsp finely ground sea salt

Combine all above ingredients with just enough cooking oil to make a very thick paste. Pat the meat dry, spread the spice paste and rub it into the meat thoroughly.

Heat oven to 225 degrees F. Place ribs on a wire rack (or directly on oven rack) with foil below (to catch drippings and make cleanup easier). Oven roast ribs for 4-5 hours. This can be done ahead of time.

For the wet sauce:
1/4 cup dark rum
3 Tbsp tomato paste
3 Tbsp Dijon mustard
2 Tbsp tamarind paste
2 Tbsp maple syrup
1 Tbsp harissa
1 Tbsp ground cayenne pepper
1 Tbsp diced Scotch bonnet pepper
1 Tbsp orange juice

Mix it all up.

When youโ€™re hungry, slather on the sauce and throw the ribs onto a hot grill (or place under a hot broiler) for 4-6 minutes to char crisp and allow the sugars in the sauce to carmelise.

8 Responses to “Erik’s Slow Cooked Ribs”

  • Ana Luke
    on May 5th, 2010 at 4:01 am Said:

    Hi:) I’d love to try this over the weekend but what is harissa and what type of shop can I find it in? Thanks:)

  • Linda
    on May 5th, 2010 at 1:57 pm Said:

    The harrisa is a Moroccan paste made with hot chili peppers, garlic, salt, olive oil, and spices. You can buy it at many ethnic food stores or online. Erik recommends this site http://www.mustaphas.com/index.php?_a=viewCat&catId=4

    Let me know how it turns out ๐Ÿ™‚

  • Ayesha
    on May 5th, 2010 at 7:14 pm Said:

    And if you are in a rush, really good and relatively inexpensive harrisa ($5 or $6 a jar) is also available at Williams and Sonoma. All the best Ana, and enjoy!

  • Ana
    on May 7th, 2010 at 10:07 pm Said:

    Thank you!! I’m looking forward to trying this one! Trying the wings this weekend! ๐Ÿ™‚

  • Asian Inspired Recipes :: Linda's Yummies » Grilled Sockeye Salmon (honey, soy sauce, and sake marinade)
    on May 17th, 2010 at 3:01 am Said:

    […] grill master and can cook any piece of meat or vegetable to perfection (for a great rib recipe, see Erik’s Slow Cooked Ribs. I picked up Sockeye Salmon and decided its rich flavor would pair well with honey, soy sauce and […]

  • Aroma y Cocina
    on February 21st, 2011 at 9:29 pm Said:

    I can’t imagine this flavours all together. I must try. I never saw coffee as an ingredient . Tengo que probarlo.

  • Joelle
    on June 26th, 2013 at 6:57 pm Said:

    Wow! These ribs were delicious–the best tasting ribs I have ever had! The flavors were divinely complex. I wasn’t able to find harissa, tamarind paste, or the Scotch Bonnet peppers. Instead, I used 2 TBS of lime juice, 2 habanero peppers and a dash of pickapeppa sauce. I also reduced the cayenne in the sauce to 1 1/2 teaspoons, which was plenty of heat for us. These were a hit with the family. I will add this recipe to my “Favorites” collection. Would love to try it with all of the original ingredients listed on the recipe. Thank you for sharing this recipe!

  • Linda
    on August 25th, 2013 at 11:27 pm Said:

    Thanks for the comment! And thank you for sharing your changes. Glad you enjoyed!

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