My husband and I call these "coffee ribs" for two reasons...
|Kansas City Roasterie's|
Coffee Barbeque Sauce.
Click here to learn more
Cleo Coyle has a partner in
crime writing—her husband.
Learn about their books
SALT is a flavor enhancer that breaks down the connective tissues, making meat tender.
SUGAR tenderizes meat, too, but tends to stick to the surface, which helps to evenly brown without drying. Most barbecue sauces contain sugar, so if you add a little to the marinade it works in tandem with the salt to make your ribs the best they can be.
Okay, Cleo...why coffee? Is it a gimmick?
It is not. Coffee is an excellent way to add moisture and a tenderizing agent at the same time. Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. Coffee contains just enough acidity to help the tenderizing process, but not enough to ruin the meat’s texture.
With all that in mind, here’s a quick, one bowl marinade that lets you use your favorite barbecue sauce plus salt and cold coffee to make plump and juicy pork ribs every time. ~ Cleo
free PDF that you can
|Click for free recipe PDF.|
Cleo Coyle's Coffee Ribs
2-3 teaspoons sea salt or Kosher salt
(or 1-2 tsps. table salt) -- Divided
1 teaspoon white pepper - Divided
2-3 cup brewed coffee, cooled
1-1/4 cups barbeque sauce with one or more
of these key ingredients (*see below)
*Key Ingredients: Your barbeque sauce should contain at least one of the following sweeteners: white sugar, brown sugar, molasses, honey, or corn syrup.
NOTE: Do not marinate for longer than 1 hour.