This recipe appears in:Sunday Supper: Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- 1/4 cup finely ground espresso beans
- 1/4 cup ground chili powder, such as ancho
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons smoked Spanish paprika
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 2 teaspoons freshly ground black pepper
- 2 racks of baby back ribs
- 12-ounce can of beer
- 1/4 cup packed brown sugar
Adjust oven rack to middle position and preheat oven to 275°F.
Prepare rub by adding espresso, chile powder, cocoa, paprika, salt, oregano, onion powder, garlic powder and black pepper to a small bowl. Stir to combine.
Place ribs on a large, foil-lined baking sheet and coat with half of the rub. Place in the oven and cook until meat has rendered its fat and starts to get tender, about 2 hours.
Remove ribs from the oven and set them on top of two large overlapping pieces of foil that have been crimped together along their long edge. Pour beer on top of the ribs, fold up foil, and seal tightly. Return meat to oven and continue cooking until fall-off-the-bone tender, about 1 hour longer.
While the ribs are cooking, add brown sugar to remaining rub and combine. Remove ribs from oven and raise oven temperature to oven to 375°F. Discard liquid, return ribs to baking sheet and generously rub with brown sugar mixture. Return to oven. Remove ribs when brown sugar rub caramelizes and almost looks burned, about 15 minutes. Serve immediately