Are you ready to spice up your rib game with a rich and espresso-infused barbecue sauce? Look no further than this recipe for chili-rubbed baby back ribs with espresso barbecue sauce. Developed by renowned chef Michael Chiarello, this dish is sure to impress your family and friends at your next gathering.

The combination of spicy chili powder, sweet brown sugar, and fragrant espresso powder creates an irresistible dry rub for the baby back ribs. The smoky flavor of the meat pairs perfectly with the robust and slightly bitter espresso barbecue sauce, made with dark beer and cider vinegar.

Not only is this recipe flavorful, but it’s also easy to make at home. Whether you’re grilling or smoking the ribs, or using a slow cooker or pressure cooker, this recipe suits any cooking method.

So why settle for bland and basic ribs when you can elevate them with a touch of coffee magic? Follow along as we walk you through the ingredients list and recipe how-to to create chili-rubbed baby back ribs with espresso barbecue sauce that will have your taste buds begging for more.

Why You’ll Love This Recipe

Chili-Rubbed Baby Back Ribs With Espresso Barbecue Sauce

Are you in the mood for some delicious, fall-off-the-bone baby back ribs? Look no further than this chili-rubbed baby back ribs with espresso barbecue sauce recipe. Not only are these ribs finger-licking good, but the complex mix of flavors will keep you coming back for more.

At the heart of this recipe is the dry rub of Mexican chili powder, ground cumin, paprika, brown sugar, salt, and ground black pepper. But what really sets this rub apart is the addition of instant espresso powder. The espresso adds a rich depth of flavor that perfectly complements the smoky and spicy elements in the rub.

Once you’ve applied the dry rub to your baby back ribs, you’ll also be making an espresso barbecue sauce with chipotle bourbon, ketchup, honey, soy sauce, garlic and Worcestershire sauce. This sauce delivers a sweet and tangy punch that pairs exceptionally well with the dry rub.

But why stop there? This recipe allows for ample room to experiment with substitutions and variations. Looking for a healthier option? Try smoking or oven-baking your ribs instead of grilling them. Want to try a different cut of meat? Beef or short ribs work just as well with this recipe’s dry rub and sauce.

Lastly, this recipe has versatile serving options – whether it’s a cozy family dinner or a large gathering with friends. So fire up that grill and indulge in savory goodness!

Ingredient List

Get ready for a finger-licking adventure with Chili-Rubbed Baby Back Ribs With Espresso Barbecue Sauce!

Here is a list of all the ingredients that you will need to make these delicious Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce:

For the Dry Rub:

3 tablespoons Mexican chili powder
1 tablespoon instant espresso powder
3 tablespoons golden brown sugar
1 tablespoon paprika
2 teaspoons ground black pepper
1 tablespoon ground cumin
4 teaspoons salt

For the Barbecue Sauce:

2 cups ketchup
½ cup dark beer
½ cup water
¾ tablespoon instant espresso powder
¼ cup cider vinegar
¼ cup soy sauce
3 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon dark brown sugar
1 teaspoon chipotle bourbon seasoning

Make sure to have all of these ingredients ready before starting to prepare the recipe.

The Recipe How-To

These ribs are fall-off-the-bone delicious, perfectly seasoned with a spicy chili rub.

Preparation:

Preheat the oven to 325° Fahrenheit (162.8°C).
In a small bowl, combine 1 tablespoon of chili powder, 1 tablespoon of dark brown sugar, 1 tablespoon of paprika, 2 teaspoons of ground black pepper, 1 teaspoon of salt, and ½ teaspoon of ground cumin to create the dry rub.
Use the dry rub to coat both sides of the baby back ribs.

Smoking the Ribs:

Place the ribs on a baking sheet and cover with foil. Bake for 1 hour and remove from the oven.
Increase the heat to 375°F (190°C). Remove the foil from ribs and brush all sides of ribs with the espresso barbecue sauce, then bake for another 15 minutes.
Remove from the oven and let it rest for a few minutes before serving.

Using Slow Cooker or Pressure Cooker:

For using a slow cooker or pressure cooker, place the coated baby back ribs in either appliance for at least 2 hours on low or 30 minutes on high pressure.
Once done, remove the ribs from the slow cooker or pressure cooker and place on baking sheet lined with parchment paper. Cover with foil and bake at 375°F (190°C) for 10 minutes.
Brush all sides of the baby back ribs with espresso barbecue sauce before putting it back to the oven, uncovered, then bake for another 10-15 minutes until sauce is caramelized.

Oven-Baked:

Preheat oven to 375°F (190°C)
Place dry-rubbed baby back ribs on it’s side meaty side down, then cover them entirely with two layers of aluminum foil. This will help the ribs steam and become tender.
Bake for 2 hours, or until meat falls off the bone.
If desired, brush all sides of the ribs with the espresso barbecue sauce and cook for another 10-15 minutes until the sauce caramelizes.

Enjoy your Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce!

Substitutions and Variations

The aroma of coffee-infused barbecue sauce will fill your kitchen and make your taste buds tingle.

There are various substitutions and variations that you can try with this chili-rubbed baby back ribs recipe. Here are a few ideas to help personalize the dish:

1. Swap the Baby Back Ribs: If you don’t have baby back ribs, you can use beef ribs or short ribs. These meats will require longer cooking times, so be prepared to adapt the duration accordingly.

2. Change Up the Dry Rub: If you prefer a spicier dry rub for your ribs, you can substitute Mexican chili powder or cayenne pepper instead of paprika. You can also add some smoked paprika for a deeper smoky flavor.

3. Play with the BBQ Sauce: This recipe uses an espresso barbecue sauce that pairs excellently with the chili rub. However, if you want more sweetness in your sauce, consider adding a bit more honey or molasses instead of using golden brown sugar.

4. Use Instant Espresso Powder Alternative: If you do not have instant espresso powder available, substitute it with regular ground coffee or just skip it altogether.

5. Swap the Cooking Method: Smoked ribs are delicious, but they can take a lot of time and require special equipment to make at home. If need to save time consider using a pressure cooker or boiling them before baking in the oven slow cooker.

Don’t be afraid to experiment with substitutions and variations as it’s an excellent way to create something unique that personally satisfies you.

Serving and Pairing

Grill these beauties to give them a smoky char for extra flavor and texture.

These Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce are the perfect main course for any barbeque or family gathering. The bold and smoky flavors of the espresso barbecue sauce perfectly compliment the tender meat of the baby back ribs. For an even more elevated dining experience, consider pairing this dish with a robust, red wine such as a Cabernet Sauvignon or Shiraz.

To balance the flavors of the dish, consider serving it alongside a crisp coleslaw, tangy pickles, and roasted corn on the cob. These side dishes will offer a refreshing and textural contrast to the rich and indulgent flavor of the ribs.

As for presentation, these ribs will look stunning on any platter or serving board. Consider garnishing them with chopped fresh parsley or cilantro for an added pop of color and freshness.

Overall, this recipe is sure to please any crowd and can be paired with a variety of sides and drinks to create the perfect summer meal. Whether you’re grilling out in your backyard or hosting friends for dinner, these chili-rubbed baby back ribs with espresso barbecue sauce are an excellent choice for both novice and experienced chefs alike.

Make-Ahead, Storing and Reheating

Be sure to have plenty of napkins on hand, as this recipe is messy—but so worth

These chili-rubbed baby back ribs with espresso barbecue sauce are perfect for making ahead of time. Whether you want to save a little prep work for later or just have leftovers, these ribs can be made ahead of time and stored in the refrigerator or freezer.

To make ahead, follow the recipe up until the point where the ribs are ready to be cooked. You can season them with the dry rub and wrap them tightly with plastic wrap. Refrigerate them for up to 24 hours before cooking.

To store leftover cooked ribs, allow them to cool completely at room temperature first. Then wrap them tightly with foil or plastic wrap and store in the refrigerator for up to three days. Alternatively, they can be kept in the freezer for up to two months.

To reheat the ribs, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil and place the ribs onto a baking sheet. Brush them with a little extra barbecue sauce and tent them loosely with foil.

Reheat in the oven for about 20 minutes or until they’re heated through. Alternatively, you can reheat them on a grill over low heat for about 10-15 minutes.

If you’re short on time, you can also use a slow cooker or pressure cooker to reheat your ribs. Add a little water or stock to keep them from drying out and cook on low heat for about an hour.

Overall, these chili-rubbed baby back ribs are incredibly versatile and can be prepared ahead of time and reheated easily. Whether you’re hosting a large gathering or just want dinner ready in advance, this recipe is definitely one worth keeping in your arsenal of go-to barbecue dishes.

Tips for Perfect Results

If you follow the recipe instructions to a T, you’ll be on your way to mouthwatering chili-rubbed baby back ribs with espresso barbecue sauce. However, with a few tips and tricks, you can take your ribs game to the next level.

First and foremost, make sure your dry rub is evenly distributed on your baby back ribs. Use your hands to massage the rub into the meat, making sure every inch of the meat is coated. This not only adds flavor, but it also helps create that signature bark.

Another key factor when cooking ribs is ensuring they’re cooked properly. Michael Chiarello’s 3-2-1 method is tried and true: smoke the racks for three hours, wrap them in foil for two hours with a bit of liquid (like beer), and then smoke/grill directly on the heat for one hour. This will give you a perfect tender bite and prevent the meat from falling off the bone.

When it comes to the barbecue sauce, taste as you go! Adjust seasoning and sweetness levels to your liking. If you want more heat, add more chili powder or hot sauce. If you want it sweeter, add more brown sugar or honey. It’s all about finding that perfect balance for your palate.

In terms of serving and pairing, don’t underestimate sides like cornbread, coleslaw, or potato salad. These classic barbecue sides are amazing complements to your dish. As far as drinks go, dark beer works well with this recipe – especially one that has chocolate or coffee notes.

Lastly, if you’re feeling adventurous, try adding a few tablespoons of chipotle bourbon into your BBQ sauce mix for an extra kick. Trust me – it’s a game changer.

By following these tips and recommendations, you’re sure to impress family and friends with your chili-rubbed baby back ribs with espresso barbecue sauce expertise.

FAQ

As you prepare to make this delicious chili-rubbed baby back ribs with espresso barbecue sauce recipe, there might be questions or concerns that come up. In this FAQ section, we will address some of the most common queries that you may have regarding the ingredients, cooking process, or substitutions and variations. So, read on to get answers to your questions and have an enjoyable culinary experience.

Can you use a rub and BBQ sauce on ribs?

When it comes to cooking ribs, one way to add extra flavor is by using a combination of a spice rub and a barbecue sauce. Ribs with a spice rub applied before cooking turn out to be perfectly seasoned. However, adding a layer of sticky barbecue sauce on the ribs towards the end of the cooking process enhances their flavors and texture, resulting in mouth-watering, juicy ribs. To achieve the ideal crusty and gooey texture, it’s best to apply the sauce in the last 5 minutes of cooking on the grill.

Do you put barbecue sauce on ribs before baking?

Adding sauce to ribs can be a tricky task, and many customers have been asking when to do it. If you’re also looking for an answer, let me tell you that the best time to add barbecue sauce to your ribs is during the final stages of cooking.

Can you mix dry rub and BBQ sauce?

When it comes to barbecuing meat, using both a dry rub and BBQ sauce is the way to go for optimal flavor. Many BBQ enthusiasts swear by this method and it’s easy to see why. To ensure maximum flavor absorption, apply the rub to your meat prior to grilling, followed by the BBQ sauce.

What is the 3 2 1 rule for smoking ribs?

When it comes to creating the perfect set of ribs using a pellet grill, following the “3 2 1” method can help you achieve the desired result. This technique involves smoking the ribs directly on the grill for three hours, wrapping them in foil for another two hours, and then cooking unwrapped and coated in barbecue sauce for one final hour.

Bottom Line

In conclusion, this chili-rubbed baby back ribs with espresso barbecue sauce recipe is sure to impress your family, guests, and friends. The tender and flavorful meat, combined with the smokiness of the BBQ and the richness of the espresso barbecue sauce, creates a taste sensation that is hard to beat.

Whether you are an experienced pitmaster or a beginner home cook, this recipe is easy to follow and will provide you with great results every time. Plus, with the option to use different cooking techniques like smoking, grilling or using a slow cooker or pressure cooker, this recipe is adaptable to your preferences and cooking style.

So next time you want to try something new and exciting in your BBQ repertoire, give this chili-rubbed baby back ribs with espresso barbecue sauce recipe a go. You won’t regret it!

Recommended Recipes Just For You

Sam

Delicious Chili-Rubbed Baby Back Ribs Recipe