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Coffee-Spice Rubbed Ribs

Coffee-Spice Rubbed Ribs
Makes:
8
Prep Time:
15
minutes
Total Time:
320
minutes
Dairy FreeLow Sodium
based on
5 reviews
Perfect for entertaining! These delicious Coffee-Spice Rubbed Ribs are made with a unique coffee rub mixture that features a hint of cocoa.

In this recipe:


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Ingredients:

  • 2 racks (about 4 pounds total) baby back ribs
  • 2 1/2 teaspoons packed brown sugar
  • 1 1/4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1 1/4 teaspoons sea or kosher salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

Directions:

FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!


Reviews:

Review This Recipe
  •  Star(s)

    Excellent Rub!

    Eileen Rozelle from New Jersey

    Excellent! Easy to make and they were delicious. The meat was so nice and tender and the rub was just enough so that you could still taste the meat and not overwhelmed by the spices. You could even taste the beer in them but just slightly. I gave recipe to bunch of family and friends. Will definetly make again!

  •  Star(s)

    Coffee Rub Ribs

    Mark Wegner from Minnesota

    Interesting new flavor for me.

  •  Star(s)

    gma

    CAROL LEDREW from Aldergrove, BC

    This is an excellent rub for beef, chicken, fish as well. Add 1/4 tsp cayenne, 1/2 tsp cinnamon and chili powder to give it a bit of a kick.

  •  Star(s)

    Deserves six stars

    Susan Campbell from Grass Lake, MI

    I doubled the rub recipe, and added quite a lot of cayenne pepper--2 teaspoons--to half. This is my favorite rib recipe, and I'll continue to use the spicy variation. Grilling takes the sting out, leaving a dark mysterious flavor that was well-liked at our last family BBQ. It makes me hungry just to write about those delicious ribs! Recommended recipe, and one I'll keep.

  •  Star(s)

    Coffee-Spice Rubbed Ribs

    KATHY GREEN from South Daytona, FL

    The coffee adds a depth to the flavor, no one knew what it was, really good.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 390
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 6g (32% of DV)
  • Cholesterol: 145mg (48% of DV)
  • Sodium: 520mg (22% of DV)
  • Carbohydrates: 4g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 44g
  • Vitamin A: 0% of DV
  • Vitamin C: 4% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Coffee-Spice Rubbed Ribs

Ingredients

  • 2 racks (about 4 pounds total) baby back ribs
  • 2 1/2 teaspoons packed brown sugar
  • 1 1/4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1 1/4 teaspoons sea or kosher salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

 

Directions

FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

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