You know what your summer cookout is begging for? Some juicy, tender, sweet and savory, stick-to-your-ribs ribs. There is something so satisfying about sitting on a deck, balancing a paper plate on your lap, and getting elbow deep in a sticky mess of ribs.
Big ribs, little ribs, dry ribs, wet ribs, I love them all! My mom’s Chinese-Style BBQ Spare Ribs
hold a special place in my heart, but in the spirit of shaking it up this summer with Kahlua
, I wanted to create a new recipe. Now what type of rib to make, that’s the question! Should it be saucy or dry-rubbed? Smoky or spicy? Sweet or vinegary? So many decisions to make.
I decided to go saucy and sweet, because that’s how I roll, son! I wanted my ribs to be deeply glazed, and require at least 10 napkins to eat, minimum. I took some inspiration from my mom’s ribs and veered this new recipe in an Asian direction, but with some major detours.
Familiar flavors like hoisin, soy sauce, and sriracha are there, but I added a splash of balsamic for some acidity and layered in some warm spices like ginger, cloves, and cinnamon for depth. Of course, let’s not forget the Kahlua – I paired the sweet coffee liqueur with finely ground coffee and a spoonful of cocoa powder to give me that dark, rich flavor I wanted.
Are you drooling yet? (That makes 11 napkins.)
Kahlúa Coffee Baby Back Ribs
Juicy, tender, sweet and savory, stick-to-your-ribs ribs.
- 5 pounds baby back pork ribs
- 1/4 cup Kahlua
- 1/4 cup hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon sriracha
- 2 tablespoons finely ground coffee
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 2 whole cloves
- 2 tablespoons honey
- Wash and pat dry the ribs, then place them in a large roasting pan. Combine all the remaining ingredients, except the honey, and coat the ribs with the marinade evenly on all sides. Place meat-side down in the pan and cover in foil. Refrigerate for at least 4 hours, or up to 24 hours.
- Preheat oven to 300 degrees F. Bake the ribs, covered, for two hours. Uncover, turn the ribs meat side up, cook for another hour, basting occasionally. Remove the ribs from the oven, glaze with honey, and put back in the oven under the boiler, set to low, for about 3 minutes.
- If you prefer to grill the ribs — which will give the ribs a smokier flavor and nice charred crust — remove them from the marinade (do not bake) and place them on the grill over indirect medium heat. Cover the grill and cook until tender and lightly charred, turning often and basting occasionally with marinade, about 1 hour. Finish with a glaze of honey.
- Let the ribs cool before cutting...and get those napkins ready!
Recipe Source: LickMySpoon.com.
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Enter to win this adorbs picnic basket
which will include a cooler for all of your cocktail fixings, a Kahlua tumbler, a martini glass, and a cocktail card with signature Kahlua Summer cocktails.
Simply leave a comment on this post telling me:
What are your favorite summer cookout eats?
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***UPDATE: CONTEST IS CLOSED***
Congrats to Erica, winner of our Kahlua picnic basket!
Disclosure: This post was sponsored by Kahlúa, but all opinions stated are my own. Check out Kahlúa on Facebook, Twitter, Instagram, and Pinterest for more ideas on how to shake things up this summer, and be sure to share your favorite ideas with the hashtag #KahluaSummer.