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Baby Back Ribs with BBQ Espresso Sauce
- For the Ribs
- 3 racks of baby back ribs
- gray salt and freshly ground black pepper
- For the Sauce
- 1 cup honey
- 1/4 cup soy sauce
- 1/2 cup balsamic vinegar
- 1 cup ketchup
- 1/4 cups espresso
- 2 tbsp extra virgin olive oil
- 2 cups BBQ sauce
- 2 tbsp minced garlic
Cooking Time: 2 hours, 30 minutes
Preheat the oven to 325°F. Cut each rack of ribs in half. Season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2 1/2 hours, or until tender, rotating the ribs every 30 minutes.
Remove the ribs from the oven and cover them with foil to keep them moist and tender.
For the Sauce: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup and espresso.
Place the olive oil and garlic in a small sauté pan. Cook over low heat for about 1 minute or until it turns a golden brown. Remove from heat. Add to the honey mixture.
Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.
To complete the Ribs: Preheat oven to 425°F, or preheat a grill. Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer.
Turn and baste the ribs as they cook. Remove when the ribs are glazed and caramelized, about 15 minutes.
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