Just ran across this recipe in the cookbook I'm copyediting...it had me at the word "espresso." Perhaps someday we'll have to have a Baker Babes grill-out...unless I decided I can get through this much meat on my own. Which might be possible...this sounds deeeelicious!
2 racks spare ribs
Salt and pepper
sauce:
½ cup beer
½ cup apple cider
½ cup cider vinegar
½ cup strong coffee or espresso
½ cup beef or chicken stock
2 T. vegetable oil
2 T. Worcestershire sauce
1 T. hot sauce
1 t. salt
½ t. ground pepper
4½ t. garlic
½ cup ketchup
Recipe Yield
6 servings
For the sauce: place all sauce ingredients in a glass bowl and whisk to mix. Cover and store in refrigerator until ready to use.
For the ribs: preheat oven to 325 degrees. Place ribs on a rimmed baking sheet lined with parchment for easy cleanup. Cut each rack of ribs in thirds along the bone so they can be easily stacked. Sprinkle liberally with salt and black pepper on both sides and pat into the meat. Place ribs in the oven, rotating the layers every 30 minutes, until they are tender and almost falling off the bone, about 2 hours.
Transfer ribs to a preheated grill on low heat. Brush ribs with sauce and grill for about30 minutes, basting every 10 minutes, until the ribs are well glazed.
Nutritional Information (per serving): Calories 462.8; Total Fat 31.0g; Cholesterol 86.1mg; Sodium 1346.6mg; Total Carbohydrates 25.3g (Dietary Fiber 0.2g); Protein 19.0g
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