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

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

    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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