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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chili Espresso Ribs Recipe

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This recipe for Chili Espresso Ribs is from Lori's Favorite Recipe's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 garlic cloves
• 1/4 cup chili powder
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 tsp cayenne pepper (optional)
• 1 tsp salt
• 4 racks pork back ribs, about 1.5 kg
• 2 bottles beer (341mL each) preferably pale ale
• 1 cup cider vinegar
• 1 cup brown sugar
• 1/4 cup instant-coffee granules ( I use espresso)
• 2 tbsp sambel oelek or hot sauce
Directions:
Directions:
1.Combine garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor. Pulse until it forms a paste. Rub all over ribs. Refrigerate ribs at least 2 hours or overnight.
2.Place ribs in a very large pot. Add beer. Ribs will not be totally submerged. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until ribs are fork-tender, 45 min to 1 hour. Transfer ribs to a platter. Discard liquid.
3.Stir cider vinegar with 1 cup brown sugar, coffee, remaining chili powder and sambal in a medium saucepan. Bring to a boil, then reduce heat to medium-high. Boil, uncovered, until reduced by almost half, about 6 min.
4.Preheat barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, turning and basting often, until glazed and heated through, 10 to 12 min.
Personal Notes:
Personal Notes:
I hve made these in the crock pot also.

 

 

 

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