Who ever thinks pork is boring is certain to have a change of heart with this far from boring recipe. We want to jump right to it. But first, we must reveal the secret ingredient: Turkish Ground Costa Rican Coffee.
Ingredients ~
1 slab ribs
4 tbsp of Turkish Ground Costa Rican Coffee
1 cup apple juice
2 pinches salt
2 tsp hot sauce
1/4 cup real VT maple syrup
Recipe for our special Pork Ribs Rub ~
1 Tbsp Cooking With Coffee Powder
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
4 tbsp garlic powder
2 tbsp ground black pepper
2 tbsp ground ginger powder
2 tbsp onion powder
2 tbsp dried rosemary, ground to a powder
Optional - Add up to 2 tbsp crushed dried chipotle, cayenne, chili powder or other hot pepper. Be careful with this ingredient. Not everybody likes it as hot as you do! Leave it out if you are serving a large crowd, or serve on the side, along with fresh ground pepper, so each dining guest may choose to add these condiments if they wish.
Method ~
Skin and trim the ribs. Coat liberally with Turkish Ground Costa Rican Coffee. Massage it in. Ideally, wrap the ribs in plastic wrap and refrigerate overnight.
Pre-cook the ribs for 2 hours in a 250 degree oven, wrapped in foil, including the apple juice.
Take the meat out of the foil. Pour the apple juice into a saucepan. It will be heavily flavored with rub spices. Boil it until about 1/3 cup remains. Add 1/4 cup of maple syrup and heat on medium high until it foams aggressively. Then, turn down the heat until it stops foaming and boil until it reduces and thickens almost to the consistency of house paint (if anyone can think of a more palatable analogy that would fit, please let us know). Add the salt and hot sauce.
Paint the ribs with one coat of the maple glaze (on the other hand, see, our paint analogy does have its place here after all!). It should make a thick shiny glaze. Don’t use too much.
Heat the ribs for a few minutes over the hot part of the grill until the glaze bubbles a bit. Keep the lid open and watch them so they don’t burn.
Serve with rice or roasted vegetables. Enjoy!
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