Directions

Who doesn’t love BBQ ribs?  Especially, when they are made even easier by cooking them in the oven before that final “pop” on the grill.   This recipe seems like it has a lot of components but it isn’t scary at all.  Just read through the recipe first so that you don’t miss a step.   Check out our Ancho BBQ rib recipe as well for another flavor profile.

Herbed Coffee Rubbed Baby Back Ribs

  1. There is a thin membrane on the back of the ribs. This will need to be removed before seasoning, cooking. It’s relatively easy to pull away but your local butcher will be happy to do it for you, too. You will also want to separate the ribs (for this recipe). Again, it’s easy to do but your butcher should be happy to help.
  2. PLAN AHEAD – season generously with the herbed coffee rub. Do this 1, 2, 3 days ahead – period.
  3. Preheat oven to 300 degrees (Okay – I am a firm believer in long, low smoking over hickory and fig wood but this oven version is tasty too and does not require a lot of babysitting. Translation – this is very easy and the ribs will end up on the grill…)
  4. While the oven is heating gently brown the ribs in a non-stick pan.
  5. You are going to make a big foil packet for this so spread a large sheet on the counter, double layer.
  6. As the ribs get browned lay them down the center of the foil. Once they are all browned, crimp the foil around the ribs, leaving one end open.
  7. Place foil pack on a roasting pan and pour wine into the packet. Seal and place in the oven.
  8. Bake for 3 ½ hours. Remove from oven, strain and reserve juice and allow the ribs to cool completely. These are going to have a final char on the grill. If you try to do that straight from the oven they will fall apart…
  9. Mix reserved juice with Herbed Coffee Barbecue Sauce.
  10. When ready to serve, warm ribs over medium heat on the grill, basting with sauce.

Jalapeno Pinto Beans

(can be made up to 4 days ahead)

  1. Combine soaked beans with onion, celery, jalapeno, chipotle pepper and bay leaf in a medium sized pot, cover by 2 inches or so with water and bring to a boil.
  2. Reduce to a gentle simmer and cook, stirring occasionally until beans are tender. You may have to add more water periodically.
  3. When ready to serve adjust seasoning with salt and pepper, add cilantro and stir in butter.

Lemon Verbena-Ade

(can be made the day before)

  1. Combine sugar and water in a small pot. Heat to dissolve sugar completely.
  2. Add lemon verbena and remove from heat.
  3. When cool, strain and mix well with lemon juice and water.

Herbed Coffee Barbecue Sauce

  1. Makes 2 cups (can be made up to a week ahead)
  2. Over medium heat sauté garlic until fragrant and a little brown.
  3. Add onion and cook until translucent.
  4. add remaining ingredients and simmer for a few minutes.
  5. Remove from heat and serve or, after cooling completely, refrigerate for later use.

 

Ingredients

Herbed Coffee Rubbed Baby Back Ribs

  • 1 slab baby back ribs (or more…obviously…if you desire)
  • 4 Tbs Herbed Coffee Rub
  • 1/2 C white wine
  • 1 C Herbed Coffee Barbecue Sauce (see recipe below)

Jalapeno Pinto Beans

  • 1/2 lb pinto beans, rinse well, remove anything that’s not a bean and soak over night
  • 1/2 C yellow onion, diced
  • 1/2 C celery, diced
  • 2 jalapeños, seeded and diced
  • 1 chipotle pepper
  • 1 bay leaf
  • 1/2 Bunch cilantro, chopped
  • 2 Tbs unsalted butter

Lemon Verbena - Ade

  • 1 C sugar
  • 1 C water
  • 2 sprigs lemon verbena
  • 1 C fresh squeezed lemon juice
  • 3-4 C water (depending on how tart you desire it)

Herbed Coffee Barbecue Sauce

  • 2 Tbs canola oil
  • 4 cloves garlic, minced
  • 2 Tbs yellow onion, minced
  • 1 ½ C ketchup
  • 3/4 C Katz apple cider vinegar
  • 2 Tbs dark brown sugar
  • 2 Tbs Herbed Coffee Rub
  • 1 ½ Tbs cracked black pepper

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