Chile Rubbed Baby Ribs with an Espresso Glaze
This
is a really simple recipe and will make your ribs the talk of the town.
Basically, you rub spices into your ribs and precook in Dark Beer until for
tender (1 1/2 hours) or more if you like them falling off the bone. The other
part of the recipe takes your favorite sauce by enhancing it and adding
espresso. The grilling just takes a few minutes...it is only to heat the
precooked ribs and set the glaze on the ribs. What is terrific about this
recipe is that you can make the ribs a day or so in advance.
Ingredients:
4 tablespoons hot Mexican-style chili powder
2 tablespoons paprika
2 tablespoons ground cumin
3 teaspoons salt
1 1/2 teaspoons ground black pepper
3 whole baby back pork ribs -- cut in half (yielding 6 small racks)
4 bottle dark beer -- (12 ounce)
2 bottles (18 0z) good-quality barbecue sauce
1 cup water
4 tablespoons golden brown sugar -- (packed)
2 tablespoons instant espresso powder
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)