Michael Chiarello's Babyback Ribs with Espresso Bar

Name: Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks baby back ribs (about 4 to 6 ribs per person); Grey salt; Freshly ground black pepper; Espresso Sauce, recipe follows; 4 tablespoons mashed and minced garlic; 4 tablespoons extra-virgin olive oil; 1 cup cider vinegar; 1/2 cup soy sauce; 2 cups ketchup; 2 cups honey; Grey salt; 2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

Servings: persons

2 racks baby back ribs (about 4 to 6 ribs per person)
Grey salt
Freshly ground black pepper
Espresso Sauce, recipe follows
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

1
Preheat oven to 325 degrees F.
2
Cut each rack of ribs in half along the bone so they can be easily stacked.
3
Lay them out on the parchment paper in which they were wrapped for easy cleanup.
4
Salt and pepper liberally on both sides and pat spices into the meat.
5
Make sure to over season the ribs, because part of the rub will inevitably come off in the pan.
6
On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high.
7
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.
8
One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember).
9
Brush ribs with Espresso Sauce and close grill.
10
Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
11
Fresh ground black pepper
12
Mash garlic with the side of a knife and then mince finely to release oils.
13
Add olive oil to a preheated saute pan.
14
Add the garlic and saute until it gets light brown, about 1 minute.
15
Add cider vinegar, soy sauce, ketchup, and honey and stir well.
16
Add a pinch of grey salt, then whisk in the coffee.
17
Add freshly ground black pepper, to taste.
18
Bring to a simmer and simmer for 10 minutes.
19
Let cool and store in refrigerator for up to 2 weeks.

668

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 racks baby back ribs (about 4 to 6 ribs per person), Grey salt, Freshly ground black pepper, Espresso Sauce, recipe follows, and more.

Yes, Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions