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Sweet Sticky Spicy Coffee Rub Back Ribs

Coffee Bourbon Sticky and Spicy Baby Back Ribs

The ultimate oven baked, mouth watering, fall off the bone, sticky and spicy baby back rib recipe. Great for a crowd or even just for two!
Course Main Course
Prep Time 40 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 40 minutes
Servings 6

Ingredients

Dry Rub

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 2 tbsp instant coffee granules
  • 2 tsp dry mustard
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika
  • 4 racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack

BBQ sauce

  • 1 tbsp unsalted butter
  • 1 small onion , minced
  • 3 garlic cloves , minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • 3 tbsp bourbon
  • 1/4 cup Worcestershire sauce
  • 2 tbsp unsulfured molasses

Instructions

  1. In a small bowl, combine the brown sugar, salt, coffee, mustard, black pepper, cayenne and paprika.

  2. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.

  3. Preheat the oven to 275F. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 1/2-4 hours, until the meat is tender but not quite yet falling off the bone. Pour off any liquid on the baking sheets.

  4. Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, bourbon, Worcestershire sauce, and molasses, and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.

  5. Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots.

  6. You can also do this on the grill.  Have it heated up to 400F or moderately hot.  Grill the rack, basting and turning, till you have the crust you want!

  7. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.

Recipe Notes

MAKE AHEAD

The roasted ribs and barbecue sauce can be refrigerated separately for up to 4 days. Return to room temperature and broil just before serving.

This recipe calls for 4 racks of ribs. If you want to make just one or two racks, I would still suggest making the entire rub and sauce. You can always refrigerate or even freeze the unused portions.

Adapted from Food and Wine