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.
|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 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.