Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Hot Coffee Side RibsMay 2, 2011
2 hours 20 minutes
4 - 6
- 5 lbs2.5 kgCanadian Pork Side Ribs
- 22limes, cut into thin slices
- 1 cup250 mLstrong brewed coffee
- 11shallot, chopped (or 2 small)
- 1/2 cup125 mLEACH tomato ketchup, red wine vinegar and soy sauce
- 1/4 cup50 mLEACH brown sugar and molasses
- 1 Tbsp15 mLhot pepper sauce
- 1 Tbsp15 mLchopped garlic
Preheat oven to 325°F (160°C). Lift and peel the skin from the back of each rack of ribs. Place ribs on a baking tray, meaty side up. Place sliced limes over surface of ribs. Add 2 cups/500 mL hot water to tray. Cover with foil and roast at 325ºF (160ºC)for about 2 hours, or until meat is easily pierced with a thin knife and begins to pull away from the bones. Meanwhile, to make Hot Coffee Sauce, combine remaining ingredients in a medium saucepan; bring to a boil over high heat. Reduce heat and simmer for 10 minutes, or until sauce becomes a bit syrupy. (Sauce can be cooled, covered and refrigerated for up to a week.) Remove ribs from the oven. At this stage, the ribs can be cooled, covered and refrigerated for up to 3 days. Preheat barbecue on high; reduce heat to medium-low. Place ribs on lightly oiled grill (or drain and return to oven, uncovered) and brush generously with sauce. Turn and brush frequently until ribs have become a rich dark brown, about 20 minutes.Serve immediately with plenty of paper towels for your guests.
Tip: Look for “St. Louis-Style Ribs” when buying side ribs. These are trimmed and ready to cook.
Tip: Try this sauce for back ribs or country style ribs.
In a hurry? Use your favourite commercial barbecue sauce to replace the Hot Coffee Barbecue Sauce.