Mike's Amazing Coffee-rubbed Ribs

Growing up, there was nothing I craved more than baby back ribs! That’s probably because my family didn’t really cook much pork. But on those occasional summer vacations, we’d just have to stop at a good BBQ restaurant. Nowadays, I’ve really embraced my love for a great dry rub…especially living in Texas. So, I’ve put together my own little rub starring coffee as the special ingredient! Let me tell you…these ribs are truly the MOST tender, juiciest ribs I’ve ever had, simply fall-off-the-bone. And… you can make them easily at home in your oven.

Not a coffee lover? Don’t worry! These won’t give you a bold punch of coffee taste, it just add an extra depth and earthiness to the flavor. Delicious and great for summer, don’t hesitate to throw these babies on the grill, or even try this dry rub on a steak!

*And don’t forget to read through the PRO TIPS for this recipe below!*

Macros per Serving

Servings: 4

Calories: 667

Protein: 37.3 g

Fat: 54.7 g

Net Carbs: 2.9 g

INGREDIENTS:

1 Tbsp - Sea salt
3 Tbsp - Coarse black pepper
1 Tbsp - Smoked paprika
2 Tbsp - Ground coffee
1 Tbsp - Sugar-free ketchup
1 Tbsp - Yellow mustard
3 to 4 lbs - Baby back ribs

PRO TIPS:

The silverskin is on the bottom-side of the rack of ribs. Take a dry paper towel to get a better grip on the silverskin, and peel it off as much as possible.
Using a pellet smoker? Try my favorite method, the “3-2-1”! Smoke the ribs for 3 hours, unwrapped, at 225°F (107°C). Then cook for 2 hours, wrapped in foil, then 1 final hour, unwrapped.
For a complete meal, try these with my Bacon & Bleu Coleslaw on page 119 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)

Click HERE to watch the recipe video on Youtube!

DIRECTIONS:

Preheat the oven to 275°F (135°C). Take the ribs out of the fridge about 20 minutes ahead to temper.

FOR THE RUB To a bowl, add the salt, pepper, paprika, and coffee, and mix until evenly combined. In a second bowl, mix together the ketchup and mustard, then set both bowls aside.
FOR THE RIBS Line a baking sheet with a long piece of aluminum foil. Place the ribs onto the foil and pat all sides dry with a paper towel. If your butcher has not removed the silverskin, you will need to remove it yourself at this point (see PRO TIPS). Once removed, pour the bowl of sauce onto the top of the ribs and evenly spread it out with a spoon or small brush, until all of the top and sides are coated. Turn the rack of ribs over, and lightly season the bottom with a couple pinches of the dry rub. Back on the meatier side of the rack, evenly coat the entire top of the ribs with the remaining dry rub.
Fold the aluminum foil up and over the ribs (be sure they are meat-side up), then tightly seal all sides. The entire rack of ribs should be fully enclosed in the foil. Place the baking tray into the oven and cook for 3-½ hours (see PRO TIPS). Afterward, remove the tray from the oven, and move the oven rack to the top row. Set the oven to its highest temperature, usually about 500°F (260°C). Meanwhile, carefully unfold the aluminum foil and peel it back, just enough to reveal the top of the ribs. Place the entire tray back into the oven to cook for about 15 more minutes, or until the top of the ribs turn toasty brown.
TO SERVE Take the ribs out of the oven and allow them to rest for at least 10 minutes, before slicing. Be sure to serve these babies up smokin’ and juicy!

Mike's Amazing Coffee-rubbed Ribs [Keto, Low-carb, Sugar-free, Gluten-free]

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