Best Redeye Ribs With Cafe Au Lait Barbecue Sauce Recipes

REDEYE RIBS WITH CAFE AU LAIT BARBECUE SAUCE

Steps:

• Make the barbecue sauce: Melt the butter in a heavy saucepan; add in the shallot, garlic, and celery; cook over medium heat until lightly browned, 3-4 minutes.
• Stir in the coffee, ketchup, cream, soy sauce, bourbon, Worcestershire sauce, vinegar, mustard, liquid smoke, and brown sugar; bring to a boil.
• Decrease heat slightly and let the sauce simmer until thick and richly flavored, 8-10 minutes, whisking from time to time.
• Taste for seasoning, adding salt and pepper to taste and more brown sugar (or any other ingredient) as necessary.
• The sauce can be refrigerated, covered, for several weeks; let return to room temperature before serving.
• Make the rub: put the ground coffee, salt, chile powder, onion powder, garlic powder, coriander, pepper, and cinnamon in a small bowl; mix using your fingers to break up any lumps.
• Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack; repeat with the other rack.
• Sprinkle the rub over both sides of the ribs, rubbing it onto the meat; cover the ribs with plastic wrap and let cure in the refrigerator for at least 1 hour or as long as 4 hours (the longer the ribs cure, the richer the flavor will be).
• Meanwhile, make the mop sauce: melt the butter in a saucepan over medium heat.
• Add in the brewed coffee, vinegar, and bourbon; let simmer gently until blended, about 1 minute.
• Whisk in the salt and pepper to taste; let the mop sauce cool to room temperature.
• Set up the grill for indirect grilling and preheat to medium; place a large dip pan in the center of the grill.
• **For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
• When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat; cover the grill and cook the ribs for 45 minutes.
• Mop or brush the ribs on both sides with some of the mop sauce; recover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30-45 minutes longer (1 ¼ to 1 ½ hours total).
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
• Mop the ribs once or twice more with the sauce.
• Just before serving, brush both sides of the ribs with some of the Cafe au Lait Barbecue Sauce.
• Move the ribs directly over the fire and grill until the sauce is sizzling, 1-3 minutes per side.
• Transfer ribs to a large platter or cutting board; let ribs rest for a few minutes, then cut the racks in half or into single ribs.
• Serve at once with the remaining Cafe au Lait Barbecue Sauce on the side, or drizzle over the ribs.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

BBQ COFFEE-CRUSTED PORK TENDERLOINS WITH REDEYE BBQ SAUCE

Steps:

• You'll also need:.
• Butcher's string.
• 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained.
• 1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
• 2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
• 3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
• 4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
• 5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
• For the sauce:.
• Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

RED-EYE BARBECUE SAUCE

Steps:

• In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.