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1
Place spareribs in a large pan, cover with salted water, and bring to a boil.
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2
Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
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3
Bone spareribs and trim all visible fat.
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4
Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
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5
Heat butter in a large saute pan, preferably with a nonstick surface.
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6
Add potatoes and onions, and cook until tender.
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7
Add meat and coffee barbecue sauce and cook until all ingredients are heated through.
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8
Stir in corn, caraway seeds, chives, and cilantro.
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9
Season and reserve.
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10
Steam asparagus until fork tender but still vibrant green.
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11
Gently stuff asparagus in place of bones in spareribs.
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12
To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.
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13
Heat oil in a saucepan.
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14
Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
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15
Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan.
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16
Cook mixture stirring occasionally, until liquid is reduced by half.
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17
Add the salt, pepper, and tomato paste to the mixture.
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18
Cover and simmer for 2 to 3 hours, occasionally stirring.
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19
Strain and adjust seasonings.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
