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.)
Juicy, tender, sweet and savory, stick-to-your-ribs ribs.
Recipe Source: LickMySpoon.com.
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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.
This recipe is brought to you by LICK MY SPOON