Esspresso Coffee Spare Ribs Recipes

Steps:

• Preheat oven to 325 degrees F.
• Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
• Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
• One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
• Fresh ground black pepper
• Mash garlic with the side of a knife and then mince finely to release oils.
• Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
• Let cool and store in refrigerator for up to 2 weeks.

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.

Steps:

• For marinade:
• Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
• For short ribs:
• Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
• Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.

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!