Kahlúa Coffee Baby Back Ribs
I posted a recipe last week for "Kalua" Pork in a crockpot - Kalua is a Hawaiian way of cooking meat in an oven in the ground. A reader, Carol, gave me the idea for Kahlua - the coffee liqueur, so I searched and found this wonderful recipe. Enjoy!
Yield: 4-6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 5 pounds | baby back pork ribs |
| 1/4 cup | kahlua coffee liqueur |
| 1/4 cup | hoisin sauce |
| 2 tablespoons | dark soy sauce |
| 2 tablespoons | balsamic vinegar |
| 1 tablespoon | sriracha |
| 2 tablespoons | finely ground coffee |
| 1 tablespoon | kosher salt |
| 1 tablespoon | brown sugar |
| 1 teaspoon | ground ginger |
| 1 teaspoon | unsweetened cocoa powder |
| 1 teaspoon | garlic powder |
| 1 teaspoon | onion powder |
| 1/2 teaspoon | ground black pepper |
| 1/2 teaspoon | cinnamon |
| 2 wholes | cloves |
| 2 tablespoons | honey |
Directions:
Wash and pat dry the ribs, then place them in a large roasting pan. Combine all the remaining ingredients, except the honey, and coat the ribs with the marinade evenly on all sides. Place meat-side down in the pan and cover in foil. Refrigerate for at least 4 hours, or up to 24 hours.
Preheat oven to 300 degrees F. Bake the ribs, covered, for two hours. Uncover, turn the ribs meat side up, cook for another hour, basting occasionally. Remove the ribs from the oven, glaze with honey, and put back in the oven under the boiler, set to low, for about 3 minutes.
If you prefer to grill the ribs — which will give the ribs a smokier flavor and nice charred crust — remove them from the marinade (do not bake) and place them on the grill over indirect medium heat. Cover the grill and cook until tender and lightly charred, turning often and basting occasionally with marinade, about 1 hour. Finish with a glaze of honey.
Let the ribs cool before cutting...and get those napkins ready!
Source: lickmyspoon.com
