Baby Back Ribs with Espresso Bbq Sauce
Sink your teeth into the ultimate barbecue experience with these tender baby back ribs slathered in a bold, homemade espresso BBQ sauce. Infused with a rich blend of spices, including smoked paprika and cayenne, the dry rub locks in flavor while the slow cooking process ensures fall-off-the-bone tenderness. The real star, however, is the espresso BBQ sauce—a smoky-sweet glaze with layers of complexity thanks to ingredients like molasses, Dijon mustard, and strong brewed espresso. Caramelized on the grill or under the broiler, these ribs achieve the perfect balance of sticky-sweet and savory with a hint of coffee's warmth. Perfect for summer cookouts or cozy gatherings, this recipe is a guaranteed crowd-pleaser that pairs beautifully with classic sides like cornbread, coleslaw, or baked beans. Whether you're a barbecue novice or a grill master, these espresso-infused ribs are the smoky twist your menu has been waiting for.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly ground black pepper
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Brown sugar
- 1 cup Strong brewed espresso (cooled)
- 1 cup Ketchup
- 1 cup Apple cider vinegar
- 2 tablespoons Molasses
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 275°F (135°C).
Remove the silver skin membrane from the back of the ribs. Pat the ribs dry with paper towels.
In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a dry rub.
Generously rub the spice mixture all over the ribs, ensuring even coating on both sides.
Place the ribs on a large sheet of aluminum foil (double-layered for durability). Wrap the ribs tightly with the foil to seal in moisture.
Transfer the foil-wrapped ribs to a baking sheet and bake for 2.5 hours (or until the meat is tender and begins to pull away from the bones).
While the ribs cook, prepare the espresso BBQ sauce. Heat olive oil in a medium saucepan over medium heat.
Add the espresso, ketchup, apple cider vinegar, molasses, Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper to the saucepan. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Once the ribs are done baking, carefully remove them from the oven and unwrap the foil. Discard any accumulated juices.
Preheat your grill to medium-high heat (or set your oven to broil).
Brush the ribs generously with the espresso BBQ sauce on both sides.
Grill the ribs for 5-10 minutes, turning occasionally, or place them under the broiler for the same amount of time. Let the sauce caramelize and form a sticky glaze.
Remove the ribs from the grill or broiler and let them rest for 5 minutes before slicing.
Serve the ribs with extra BBQ sauce on the side and enjoy!
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 36.3 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 25.5 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 169 mg | 13% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
