Get ready to revolutionize your barbecue game with a rib recipe that's about to become your new secret weapon! These Cup of Joe Baby Back Ribs are not just another boring meat dish - they're a culinary adventure that combines the rich, bold flavors of coffee with perfectly tender, mouthwatering ribs. Imagine impressing your friends and family with a recipe that's so delicious, it'll have everyone begging for your cooking secrets!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1/4 cup brown sugar
- 2 tablespoons coffee grounds
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely, which helps the rub penetrate the meat more effectively.
- In a medium mixing bowl, combine brown sugar, coffee grounds, paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly to create an even spice blend.
- Pat the ribs dry with paper towels to ensure the rub adheres well to the meat's surface.
- Generously coat both sides of the ribs with the spice mixture, pressing the rub into the meat to create a consistent layer of seasoning.
- Preheat your oven to 275°F (135°C) or prepare your grill for indirect low-heat cooking.
- If using an oven, place the ribs on a baking sheet lined with aluminum foil, bone-side down. If grilling, set up indirect heat zone.
- Cook the ribs slowly for approximately 2 hours, maintaining a consistent low temperature to ensure tenderness.
- Check the ribs at the
- 5-hour mark by inserting a fork - when the meat begins to pull away from the bone, they are nearly done.
- Optional: For a caramelized finish, brush the ribs with barbecue sauce during the last 15-20 minutes of cooking.
- Remove from heat and let the ribs rest for 10-15 minutes before cutting and serving to allow juices to redistribute.
Tips
- Membrane Removal Magic: Always remove the back membrane for maximum flavor absorption and tender meat. Use a paper towel for better grip when peeling.
- Rub Technique: Don't just sprinkle - massage the spice blend into the meat. This helps the flavors penetrate deeply and creates a delicious crust.
- Low and Slow is the Way to Go: Patience is key! Cooking at a low temperature ensures your ribs are fall-off-the-bone tender.
- Moisture is Your Friend: Keep a small pan of water in the oven or near the indirect heat zone to prevent the ribs from drying out.
- Rest Time Matters: Let your ribs rest after cooking. This allows the juices to redistribute, ensuring each bite is incredibly juicy and flavorful.
- Customize Your Kick: Feel free to adjust the coffee grounds and spices to suit your taste. More coffee means a deeper, more robust flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
