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.
serves 6-8
| 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) |
| 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.
| 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 you’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.
6 Responses to “Erik’s Slow Cooked Ribs”
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:)
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
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!
on May 7th, 2010 at 10:07 pm Said:
Thank you!! I’m looking forward to trying this one! Trying the wings this weekend!
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 [...]
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.
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