Showing posts with label ribs. Show all posts
Showing posts with label 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
crime-writing—her husband.
Learn about their books
by clicking here and here.

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


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... 


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.

☕ ☕ ☕

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.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.

☕ ☕ ☕



Find out by watching our fun,
new Book Video (below)
or view it on Facebook

☕ ☕ ☕

Our new Coffeehouse Mystery

is now a bestselling hardcover! 

Top 10 Best Mysteries 
for Book Clubs 2017

A "Most Wanted"
Mystery Guild Selection

To buy now, click links for... 


This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide, 


☕  ☕  ☕

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
16 titles includes the added bonus of recipes. 


See mini plot summaries 
for every title and news on
 Cleo's next release!

🔎 🔎 🔎

Marc and I also write
The Haunted Bookshop Mysteries

To get a free title checklist, 
with mini plot summaries, 

To learn more about the 
books and meet Jack Shepard, 
our PI ghost...

 ☕ ☕ ☕

☕ ☕ ☕


If you'd like to be entered in our
next giveaway and receive special
bonus recipes, sign up for our 
Coffeehouse Mystery Newsletter...


Simply write an email with the words 
"Sign me up!" and send it to:

When you sign up, you will receive links
to past newsletters, including the one above. 

Sunday, February 5, 2017

Guest Tonya Kappes and Her Amazing Ribs Recipe

Mystery Lovers' Kitchen is thrilled to welcome USA Today bestselling author Tonya Kappes here today with her recipe for ribs (taste-tested by her husband and four hungry sons!)

Welcome! I’m so glad you are here. Come on in and sit a spell. You can help yourself to a glass of sweet tea or a hot cup of coffee. Do you smell that? Mmmm, mmmm.

That’s my homemade pork ribs. It’s falling off the bone good. And it just so happens to be the most favorite dish I make that all four of my boys love. Yes. I have four grown boys and a super amazing husband that I’ve cooked for over twenty-four years.

Not that I had a choice. In a house of six family members, it’s much cheaper to cook than to go out to supper. I had no other option than learn how to cook or listen to five other mouths groan about the food not being good.

Over the years I’ve burnt up over ten crock-pots, because on any given night I’ve got at least two going. I’ve gone through multiple ovens, which I have two and I have gas and electric stoves because some things just taste better cooked with gas.

My boys are twenty-four, nineteen, nineteen (yep, twins), and seventeen. Three of them are in college and the last is a senior in high school. Trust me when I say that I can see a much needed break from cooking when my senior heads off to college. But tonight they’re all coming home for supper. So tonight I’m making their favorite, because if I asked what they wanted, they’d give me a list of food. Since they all love the ribs, ribs it is.

The recipe I’m providing is made for a serving for three. Most readers I’ve come across don’t have six family members to cook for, so I’ve kept my recipes down to feed 3-4 adults.

When I do make ribs for the boys, I have to make at least five slabs. I hope you try the ribs! 

Here is a review straight from a reader! “OMG! They came out sooo good. My husband couldn’t get enough of them. He said they were the best he ever tasted. Thank you so much for the recipe. It is definitely a keeper.” ~ Angela Herzog

If you want to try more of my southern recipes, be sure to head on over to my website at under the UPDATE tab and download recipe cards and while you’re there you can join my newsletter! Join me on my Tonya Kappes author page on Facebook and enter the MONDAY MYSTERY weekly giveaway!

If you like all things southern, be sure to pick up my first novel in the Kenni Lowry Mystery Series, FIXIN’ TO DIE, to get a dose of some downhome cooking and a southern mystery to boot! The second novel in the series, SOUTHERN FRIED, will be released on April 4th. There are ten contracted books in the series by Henery Press as well as all of them on audio. 

Do you have a favorite southern food? Leave a comment and be entered to win a print copy of A Ghostly Reunion, an Advanced Reading Copy of Southern Fried, a Kappes mini-tote, It’s A Southern Mystery Y’all four-in-one measuring spoon and more surprise goodies.

Thanks for having me, y’all!


Xo~ Tonya

About the author: Tonya has written over 40 novels and 4 novellas, all of which have graced numerous bestseller lists including USA Today. Best known for stories charged with emotion and humor, and filled with flawed characters, her novels have garnered reader praise and glowing critical reviews. She lives with her husband, two very spoiled schnauzers and grew up in the small southern Kentucky town of Nicholasville. Now that her four boys are grown boys, Tonya writes fulltime.

Her latest novel, A GHOSTLY REUNION, was released in January. It’s the fifth novel in her Ghostly Southern Mystery Series by HarperCollins. The sixth book in the series, GHOSTLY MORTALITY, will be released on February 28th. 

Visit Tonya:

Facebook at Author Tonya Kappes,

Kappes Krew Street Team





For weekly updates and contests, sign up for Tonya's newsletter Kappes Krew Weekly via her website or Facebook.