Best Keawe Grilled Baby Back Ribs With Kona Coffee Bbq Grilling And Dipping Sauce Recipes

Chili Rubbed Baby Back Ribs W/ Dark Roast Coffee Barbecue Sauce image

Provided by Wildcatter

Time 2h

Yield 3-4 ribs (lbs)

Number Of Ingredients 13

1 tablespoon ground cayenne pepper
1 tablespoon dried chipotle powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper
12 ounces dark beer
14 -18 ounces prepared hickory barbecue sauce
1/2 cup water
2 tablespoons golden brown sugar
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon finely ground dark roast coffee (or espresso)

Steps:

For the rub:.
Whisk rub ingredients together in small bowl.
Rub spice mixture all over ribs.
Gently boil beer in medium saucepan until reduced to about 1 cup.
Place ribs in roasting pan or thick foil for grill. Pour beer around ribs. Cover ribs with foil and set aside.
Preheat oven to 400F or preheat gas grill to approximately 350-400°F
Once heated, roast ribs for about 1.5 hours. If using outdoor gas grill try adding some alder or cherry wood chips (if not for anything other than a neighbor jealousy-inducing aroma).
For the BBQ sauce:.
Combine ingredients in medium saucepan and simmer for 10 minutes, stirring occasionally.
Brush ribs with sauce. Grill ribs over medium heat, about 5 minutes per side. Save some sauce for slathering and dipping.
Serve with polenta.

Nutrition Facts : Calories 248.4, Fat 4.1, SaturatedFat 0.6, Sodium 2446.4, Carbohydrate 43.7, Fiber 4.4, Sugar 22.1, Protein 4.5

BBQ Baby Back Ribs image

Provided by Eddie Jackson

Categories main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 11

4 racks baby back ribs (about 2 pounds each)
2/3 cup Eddie's BBQ Rub (recipe follows)
1/4 cup packed light brown sugar
1/4 cup smoked paprika
3 tablespoons kosher salt
2 tablespoons white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon celery seeds
1 teaspoon mustard powder
1/2 teaspoon ground cinnamon

Steps:

Working with one rack of ribs at a time, slip a knife between the bones and thin membrane to loosen, then grab the membrane with a paper towel and pull it off. Put the ribs on a baking sheet and rub the spice rub on both sides. Cover with plastic wrap and refrigerate 6 hours or overnight.
Prepare a grill for indirect grilling: For a gas grill, preheat to medium high; after about 10 minutes, turn off one or two of the middle burners and turn the remaining burners down to medium low. For a charcoal grill, light the charcoal; once the coals have just ashed over, carefully push them to opposite sides of the grill and set a drip pan in the middle to avoid flare-ups.
Place the ribs bone-side down on the cooler part of the grill (overlap the rib racks slightly to fit, if necessary). Cover and cook, rotating the position of the rib racks once halfway through, until the meat is tender and pulls back from the ends of the bones, 2 hours to 2 hours 15 minutes. Flip and move to direct heat and cook, uncovered, until charred in spots, about 5 minutes. Transfer to a cutting board and cut into pieces.