Espresso Ancho Dry Rub Ribs – a delicious recipe with baby back ribs, espresso powder, ancho chili powder, hot smoky paprika, garlic, cumin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 250 degrees. Mix together all the spices. You'll have about double what you need. Take the meat out of the fridge about 20 minutes before you cook them to let them come closer to room temp.
2
Pat the ribs dry and spread the dry rub all over. Be generous. Cut the ribs so that there are 3 - 4 bones per piece. I ended up with 4 pieces.
3
Add water to a deep baking pan, about 1/2 inch high. Place a wire or slotted rack on top of the pan and put ribs on top. Cover the ribs in foil and pop in oven for 4 1/2 hours. Add a cup of water to the bottom of the pan if it ever looks like its getting low.
4
With 30 minutes remaining, remove the foil and finish the ribs uncovered. This will allow the crust on the ribs to really dry up and get crusty as if they were in a smoker.
5
Last step, toss them on the grill or grill pan over medium high heat. Get a good char on the outside of those delicious ribs. It will only take about 5 minutes. I serve these ribs without any BBQ sauce, but a good mustard sauce would be a-okay on these babies.
62
kcal
Calories
2
g
Fat
11
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2.5 -3 pounds baby back ribs, 2 tablespoons espresso powder, 2 tablespoons ancho chili powder, 2 tablespoons hot smoky paprika, and more.
Yes, Espresso Ancho Dry Rub Ribs falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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