Chilli ribs with coffee barbecue sauce

Name: Chilli ribs with coffee barbecue sauce
Yield: 4
Ingredients: 2 tsp Ground chilli, use up to 3 tsp (Main); 1 Tbsp Paprika; 1 Tbsp Ground cumin; 1 tsp Coffee powder (Main); 2 kgs Pork spareribs (Main); 1 bottle Dark malt ale, 330ml (Main); 1 cup Barbecue sauce, store-bought (Main); ¼ cup Water; 1 Tbsp Brown sugar; 1 Tbsp Instant coffee (Main); 1 Tbsp Oil

for 4 people

Jan Bilton

Food writer and cookbook author.

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Purchase the ribs still attached to each other — 2-3 sets or racks. Both the precooking of the ribs and sauce can be done a day ahead.

Ingredients

2 tsp	Ground chilli, use up to 3 tsp (Main)
1 Tbsp	Paprika
1 Tbsp	Ground cumin
1 tsp	Coffee powder (Main)
2 kgs	Pork spareribs (Main)
1 bottle	Dark malt ale, 330ml (Main)

For the sauce

1 cup	Barbecue sauce, store-bought (Main)
¼ cup	Water
1 Tbsp	Brown sugar
1 Tbsp	Instant coffee (Main)
1 Tbsp	Oil

Directions

Combine the ground chilli, paprika, cumin, coffee powder and salt and pepper to season in a small bowl. Rub the spice mixture over the ribs. Place in large roasting pan. Cover and refrigerate for 1 hour to allow the flavours to develop.
Preheat the oven to 200C.
Boil the beer for about 5 minutes. Pour around the ribs. Cover the pan tightly with foil. Bake until fork-tender, about 1¼hours.
Combine the barbecue sauce, water, brown sugar, coffee powder and oil in a saucepan. Simmer for about 5 minutes, stirring often.
Divide the ribs into serving-size portions. Brush with some of the barbecue sauce.
Grill or barbecue the ribs until just heated through, 2-3 minutes each side. Transfer to a platter. Bring the remaining sauce to a simmer. Serve separately.