Maple Espresso BBQ Ribs

Like so many people these days, I follow many food blogs. As you may have noticed (or maybe not if you’re so consumed by my awesome recipes) I have a list of a few of my absolute favourite blogs pertaining to good eats in the sidebar. Most of these sites are well-established blogs that have been around for years, and they’ve all received much praise, so there is no need for me to gush over blogs I’ve read for years to you now. However, I recently discovered a new blog that just started in June, and I absolutely have to shout at the top of my lungs: “check it out now!

When you have a moment (such as now) take a peek at spoon fork bacon. This site is incredible. It combines tasty recipes, drool-worthy photos, beautiful food-styling, and creative graphic design. An absolute dream for lovers of food porn. I also find it endearing as Teri and Jenny seem to be lovers of pig. Ah! A blog after my own heart.

I believe I’ve had this conversation many times: I am a pork fiend. I will choose fall-off-the-bone ribs and bacon over a steak and chicken any day. I’ve rarely met a pork dish I didn’t like (although there have been those few overcooked, dry-as-sawdust loin roasts and chops which I am still seeking therapy for). Here’s a rib recipe that ensures you’ll have succulent pork every time. Slow roasting will leave you with tender meat that’s not dried out. Add a bit of time on the grill, and slather the ribs with this sweet sauce and pork awesomeness is served.

Maple Espresso Glazed Back Ribs

If you want to make these ribs in the winter without freezing your toes off using your outdoor grill, you can finish them off under the broiler instead. Since the broiler will be much hotter than a medium-low grill, slather the ribs with lots of BBQ sauce, then broil for 3-5 minutes. Remove from the oven and baste with more sauce, turn the ribs and broil the other side for 3-5 more minutes.

2 racks back ribs
salt & pepper
2 cloves garlic, minced
1 Tbsp olive oil
2 cups ketchup
1/2 cup cider vinegar
1/2 cup maple syrup
4 shots espresso
2 Tbsp soy sauce
1 star anise (optional)

Preheat oven to 325°F. Take ribs out of fridge to bring them up to room temperature while you’re waiting for the oven to heat up.

Sprinkle ribs liberally with salt and pepper. Place ribs on a baking pan covered with tin foil. Place in oven and roast for 2 hours, turning ribs every 1/2 hour.

Meanwhile, in a small saucepan, combine remaining ingredients (garlic through star anise), stir to combine. (Note: if you don’t have star anise in your home, and you can’t see yourself using it in other recipes, feel free to omit it) Bring to a boil over medium-high heat, then turn down the heat and simmer for about 20-30 minutes, or until thickened enough that the sauce coats the back of the spoon.

After ribs have slow-roasted for 2 hours, preheat grill to medium-low. Coat the ribs with the bbq sauce and grill for approximately 20 minutes, turning a few times, and basting with the bbq sauce. Cut into individual ribs if desired to serve.

Serves 4 (or 2 if you want a whole rack each).


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  1. #1 by mymatejoechip on September 22, 2011 - 5:29 am

    I eat the bones and all.

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