This recipe from California Chef Michael Chiarello and the Food Network Favorites cookbook is packed with flavor. Your guests will Love them. The Espresso adds a deep delicious flavor to your picnic!
2 Racks Baby back ribs
Gray Salt and freshly ground black pepper
Espresso Barbecue Sauce (see below)
4 T Extra Virgin Olive Oil
4 T Garlic, mashed with side of Chef's knife and minced
1 C Cider Vinegar
1/2 C Soy Sauce, Low Sodium
2 C Ketchup
2 C Honey
2 Demitasse Cups Espresso, or 1/2 C Strong Coffee
Pepper, freshly ground
Directions for Sauce
In a sauce pan over medium high heat, add Olive Oil and heat. Add Garlic and sautee for about a minute, till light brown. Add Cider Vinegar, Soy Sauce, Ketchup and Honey. Stir Well. Add a pinch of Gray Salt and whisk in Espresso. Add Freshly Ground Pepper and simmer for about 10 minutes. Let cool. Sauce may be stored in covered container for 2 weeks, if you wish to prep in advance.
Preheat oven to 325° F. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on parchment paper for easy cleanup.
Sprinkle liberally with salt and pepper on both sides and pat into the meat. Make sure to over season the ribs, inevitably the seasoning comes off in pan. On a cookie sheet lined with aluminum boil shingle the ribs close together. Put in the oven, rotating the layers every 30 minutes until they are tender and almost falling off the bone, about 2 hours.
30 minutes before serving, transfer ribs to a preheated grill on low heat (if using coals, make sure they have burned down to the embers). Brush with barbecue sauce. Grill the ribs and continue to brush with sauce every ten minutes for a total of about 30 minutes.