COFFEE-BRAISED SHORT RIBS
When the leaves start falling, I crave comfort foods like hearty slow-cooked stews and braised meats. I love this recipe because short ribs that cook until tender smell and taste impressive, but are super easy to make.-Melissa Turkington, Camano Islands, Washington
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion., Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes.
Nutrition Facts : Calories 320 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 569mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
COFFEE-CRUSTED PRIME RIB
The secret to this rib roast from the Taste of Home Test Kitchen is in the coffee rub. Allowing the rub to penetrate overnight heightens the flavor.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 9 ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight. , Remove roast from refrigerator 1 hour before grilling; brush with oil. , Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 354 calories, Fat 26g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 181mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
BBQ BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 11h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
- Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
- For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
- For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
COFFEE RUBBED RIB-EYE
Steps:
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
BARBECUED BEEF RIBS
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
Provided by Steven Raichlen
Categories dinner, main course
Time 4h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
- Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
- For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
- Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
SINGAPORE COFFEE RIBS RECIPE BY TASTY
Coffee for the main course? Don't mind if we do. Check out this epic recipe for Singapore Coffee Ribs.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
- Set aside and let it marinade in the fridge for 30-60 minutes.
- Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
- Combine all the sauce ingredients in a frying pan and bring to a simmer.
- Reduce until the sauce thickens and thinly coats the back of a spoon.
- Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
- Remove the dried chillies and cinnamon stick before serving.
- Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 4 grams, Protein 21 grams, Sugar 21 grams
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