Post by Jenny at Sagehill on Oct 31, 2011 16:30:19 GMT -5
Oh man... I made this for the first time Saturday night and it was incredibly good, and very easy!! I took leftovers to my Mom's on Sunday and her hubby loved the sauce so much he was spooning extra out of the dish! He then said, "You can definitely keep this recipe!" LOL
My modifications:
I used country-style ribs which are less expensive than spare ribs and very meaty, and I didn't "pull" the meat, but left the pieces whole. I didn't have Dijon mustard so I used whole grain mustard, which added an interesting flavor and texture. And I let the pork marinate for several hours before baking.
(Pulled) Pork Spareribs with Coffee, Molasses Barbecue Sauce
www.health-bent.com/pork/pul...-barbecue-sauce
Instead of gloppy, super sweet sauce, use coffee for an earthy, mellow and full-flavored sauce.
5 lbs pork spare ribs, untrimmed
3/4 c brewed coffee
1/4 c molasses
1/4 c Dijon mustard
1/4 c wheat-free soy sauce or coconut aminos
1 T Worcestershire sauce
1 T hot sauce
1/3 c tomato sauce or ketchup
Whisk all but the tomato sauce/ketchup. Reserving 1 cup of marinade, pour the marinade over the pork, massaging and rubbing, coating both sides. Let the ribs come to room temperature, basting with marinade every so often.
Preheat oven to 300°F. Position one oven rack in the center of the oven and another below it, with enough space in between to allow for a pan to fit.
Lay the ribs on a sheet pan, meaty side down, bony side up. Cover with aluminum foil as tightly as you can. Place on the middle rack. Fill a cake or roasting pan with water and place on lower rack to create steam and keep the ribs moist.
Bake until meat falls off the bone, about 3-4 hours. Once the meat is cool enough to handle, pull it.
For barbeque sauce: Pour the reserved marinade into a sauce pot and add the tomato sauce/ketchup. Simmer and reduce by half. Taste and adjust the seasoning however you want--more hot sauce, molasses, etc.
My modifications:
I used country-style ribs which are less expensive than spare ribs and very meaty, and I didn't "pull" the meat, but left the pieces whole. I didn't have Dijon mustard so I used whole grain mustard, which added an interesting flavor and texture. And I let the pork marinate for several hours before baking.
(Pulled) Pork Spareribs with Coffee, Molasses Barbecue Sauce
www.health-bent.com/pork/pul...-barbecue-sauce
Instead of gloppy, super sweet sauce, use coffee for an earthy, mellow and full-flavored sauce.
5 lbs pork spare ribs, untrimmed
3/4 c brewed coffee
1/4 c molasses
1/4 c Dijon mustard
1/4 c wheat-free soy sauce or coconut aminos
1 T Worcestershire sauce
1 T hot sauce
1/3 c tomato sauce or ketchup
Whisk all but the tomato sauce/ketchup. Reserving 1 cup of marinade, pour the marinade over the pork, massaging and rubbing, coating both sides. Let the ribs come to room temperature, basting with marinade every so often.
Preheat oven to 300°F. Position one oven rack in the center of the oven and another below it, with enough space in between to allow for a pan to fit.
Lay the ribs on a sheet pan, meaty side down, bony side up. Cover with aluminum foil as tightly as you can. Place on the middle rack. Fill a cake or roasting pan with water and place on lower rack to create steam and keep the ribs moist.
Bake until meat falls off the bone, about 3-4 hours. Once the meat is cool enough to handle, pull it.
For barbeque sauce: Pour the reserved marinade into a sauce pot and add the tomato sauce/ketchup. Simmer and reduce by half. Taste and adjust the seasoning however you want--more hot sauce, molasses, etc.
