Showing posts with label Pork Ribs. Show all posts
Showing posts with label Pork Ribs. Show all posts

Tuesday, May 23, 2017

Why Coffee is our Secret Ingredient to Making Amazing Baby Back or Spare Ribs by Cleo Coyle


Coffee? Yes! A quick bath in a few simple cups of coffee is our secret for making the most amazingly juicy, tender, and flavorful ribs. The reason? Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. (Likewise, boiling ribs robs them of flavor and destroys good texture.) But coffee contains just enough acidity to help the tenderizing process, yet preserve the meat’s texture. 


There are two additional ingredients that will help you create spectacular ribs. One is salt. It’s not only a flavor enhancer, it also breaks down the connective tissues, which creates tenderness. Sugar is the final ingredient that helps to evenly brown and caramelize the surface without drying it. Putting it all together, here is our quick and easy, one pan marinade for making heavenly pork ribs...


This recipe will work with baby back ribs (pictured above)
or spare ribs, shown in my photo below...


To download a free PDF
of this recipe that you can
print, save, or share,
click here

Click here for free recipe PDF.



Cleo Coyle has a partner in
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A Note from Cleo...

My husband and I love the advantages of doing our ribs this way. A simple bath for one quick hour in a few cups of coffee not only provides a fast, foolproof marinade, it also allows us to have fun experimenting with new barbecue sauces every time we make the recipe. 

We might have a tangy sauce one week, a spicy sauce another week, or try a mustard-based sauce. We enjoy experimenting with new sauces and brands on the market and this recipe allows us to do just that. So have fun and eat with joy! ~ Cleo

Cleo Coyle's
Coffee Ribs

Ingredients:

2 - 4 pounds pork ribs (baby back or spareribs)

2 - 3 teaspoons coarsely ground sea salt or Kosher salt  


1 teaspoon white pepper


2 - 3 cups (or so) brewed coffee, cooled

1 cup (or so) barbecue sauce* with at least one key ingredient (*see below)

*Key Ingredient: Your barbeque sauce will provide the third secret to great ribs—some form of sugar, which promotes the caramelization of the meat’s surface. So look for a BBQ sauce that contains one of the following: sugar,
brown sugar, molasses, corn syrup, or honey.


(1) Right out of the refrigerator, the cold ribs should be placed into a large pan and sprinkled with half of the salt and pepper on all sides. Separate ¼ cup of your BBQ sauce and rub all over the ribs. 


(2) Add the cooled brewed coffee to the pan (as shown below, enough for the rib rack’s bottom to be soaking in it), cover with cling wrap and marinate at room temperature for one hour. At the thirty minute mark, flip the ribs to coat evenly. Do not marinate for longer than 1 hour.




(3) Preheat your oven to 350° F. Place a grilling rack over a roasting pan (as shown in my photo below). Coat your grilling rack with nonstick spray. Remove ribs from marinade, and discard the liquid. Do not rinse the ribs. Once again, you salt and pepper both sides, then place ribs on the grilling rack, fat side up. 

This recipe will work for baby back ribs or spare ribs.
The photo above shows spare ribs ready for the oven...

Cooking process (total time 90 to 100 minutes):

1 - Cook for 20 minutes, fat side up, and flip.

2 - Cook for 20 more minutes, fat side down

3 - Flip ribs over (fat side up again), paint with BBQ sauce, and cook for a third 20 minute period.

4 - Flip the ribs again, paint with sauce, and continue cooking for a fourth 20 minute period.

5 - Flip one more time (fat side up) and apply the rest of your sauce. Kick up the oven to 375° F. and cook 10 to 20 minutes more. 

Coffee Spare Ribs
resting before cutting...

Coffee Baby Back Ribs
resting before cutting... 





WHEN IS IT DONE?

Many pitmasters advise that correctly cooked pork ribs should not have meat falling off the bone (don’t shoot the messenger, but this means they’re over-cooked). When you take a bite, the meat should come off with a slight tug, leaving a clean bone (as shown below)...


The meat should be tender and juicy with a gentle chew (like a good steak). After the ribs are done, let them rest for 15 minutes before cutting to allow juices inside the meat to re-collect, and...

Click here for the
free recipe PDF.



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Eat (and read) with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
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Visit our online coffeehouse here.


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Monday, May 18, 2015

Country Ribs Braised in Beer

























I'm always seeing country pork ribs at the grocery store. I have bought them before because they look so great but they're usually very dry. Nevertheless, I bought a two pound package and started looking for a recipe. Of course, that's probably not the best way to go because one doesn't always have the needed ingredients on hand. I had enough, though, to dare to try this brilliant recipe from Food Network.

Instead of amber ale, I used Heineken. I cut the recipe in half and substituted some garlic (because we love it) for 1/2 an onion. It calls for hot paprika but we're not hot people, so I used sweet paprika instead. Oh, and the recipe is for bone-in country ribs, and I had boneless country ribs. I suspect it's even better with the bone-in ribs, so if you have a choice, go for that.

At first blush, it seems like there are a lot of annoying steps. It's really not that complicated but Food Network's instructions are very precise, which is actually nice. The resulting sauce is so good I wanted to eat it with a spoon. There may have been some spoon licking that went on . . . ahem.

I'll give you the ingredients as I used them for half the recipe. We had plenty for three normal eaters or four light eaters.


Country Ribs Braised in Beer

2 pounds country ribs (bone-in if possible)
Kosher salt
1 teaspoon paprika (hot or sweet)
1 1/2 - 2 tablespoons olive oil
1 large onion
4 cloves garlic (optional)
6 ounces amber ale (or Heineken)
6 ounces chicken broth
1 bay leaf
1/3 cup apple cider vinegar
1-2 tablespoons honey

Preheat oven to 425. Heat olive oil in a Dutch oven over medium heat. Pat ribs dry. Sprinkle with Kosher salt and 1/2 teaspoon paprika. Brown the ribs 8 minutes on each side.

Meanwhile chop onion and mince garlic. Remove ribs from Dutch oven and add onions, along with 1/2 teaspoon paprika and a pinch of salt. Cook about 8 minutes, stirring occasionally and scraping up any meat bits. Add the garlic and stir so it doesn't burn. Pour in the beer and bring to a boil. Cook about 8 minutes, uncovered, until it is reduced by half. Add chicken broth, bay leaf and thyme. When the liquid simmers, return the meat to the pot and place in oven, uncovered. Cook 30 minutes, flip the meat and cook another 30 minutes.

Meanwhile, mix the honey with the apple cider vinegar. Add to the pot, stir, and return to the oven for another 15 - 20 minutes. Remove meat from pan and skim any fat off the liquid. Bring to a boil, and simmer until thickened. (Note: their instruction says 10-15 minutes but it happened much faster for me - more like 8 minutes.) Remove bay leaf. Return meat to pot to warm it. Serve ribs with sauce.


Sprinkle with salt and paprika.

Mine just fit in the Dutch oven!

Remove meat and cook onions.

Beer!

Hot from the oven.

Amazingly good!



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