It’s Summertime, which means grill season! One of our favorite things to do during the Summer is to cook on the grill. We love sitting outside, while the kids play and we all enjoy the sunshine. Today I’m sharing one of my newest recipes, for Pork Ribs with Coffee Molasses BBQ Sauce. This recipe is perfect for all your Summer grilling needs and just in time for Father’s Day!
Everyone has their own tips, tricks and favorite ways to cook ribs. I have cooked ribs a lot of different ways and they all have their benefits. Some people like cooking them in the oven, some like using a combo of both the grill and the oven. I personally like cooking ribs on the grill because I love the smoky flavor that gets incorporated into them. I like to grill the ribs over direct heat first to get those grill marks and sear in the flavor of the rub, then I finish them off in foil so they stay moist and don’t get dried out. This second part is done over indirect heat so the ribs cook low and slow. I then finish them off over direct heat again, doused in BBQ sauce of course. That creates the “sticky” factor that is so delicious when eating BBQ ribs.
The BBQ sauce is super simple to put together. You can start it while the ribs are cooking and by the time they are done, so is the BBQ sauce. The coffee and molasses come together to give the sauce a rich and dark flavor that isn’t overly sweet. The flavor of the tomato sauce and spices pair perfectly with the grilled ribs. This recipe makes enough to sauce both racks of ribs, plus have extra for serving. Make sure to rest your ribs before cutting them so that you don’t lose all those juices you just worked so hard to create. Once the ribs have rested, feel free to cut them into one or two bones pieces and enjoy!
Pork Ribs with Coffee Molasses BBQ Sauce
- 2 racks saint louis pork ribs, approximately 2 1/2 - 3 lbs each
- 1 cup brown sugar
- 2 Tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon ground mustard
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 4 teaspoons kosher salt
- 1 28-ounce can tomato puree
- 1 cup strongly brewed coffee
- 2/3 cup dark molasses
- 1/4 cup apple cider vinegar
- 1 Tablespoon dijon mustard
- 1/4 cup brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- In a small bowl, combine brown sugar, chili powder, cumin, ground mustard, garlic powder, onion powder, and salt. Stir together till spices are well combined.
- Divide rub evenly between each rack of ribs and rub thoroughly into all parts of the meat. Let rest in the refrigerator for 1 hour.
- Preheat grill to medium-high heat.
- Grill ribs over direct heat for 3-5 minutes each side till seared and browned.
- Wrap each rack of ribs in foil and move to indirect heat on the grill. Continue to cook the ribs for about 45 minutes until tender.
- Remove ribs from foil and cover each side in BBQ sauce. Grill over direct heat for 5 minutes each side.
- Let ribs rest for 10 minutes before serving. Serve with leftover BBQ sauce.
- Combine all the ingredients in a medium saucepot over medium-high heat. Stir to combine and bring to a boil.
- Once mixture begins to boil, bring down the heat to medium-low and simmer the sauce for 45 minutes. Remove from the heat and set aside.
If you make any of my recipes, remember to snap a pic, tag it with #SaporitoKitchen and share it on social media.
I love seeing all of your creations!
Facebook: Saporito Kitchen
Pinterest: Saporito Kitchen
Pin This Recipe Now!