Southern Style Ribs with Espresso Barbecue Sauce by Chef Garion

What you need:

5-10 pounds of southern style ribs
Salt
Pepper
Espresso barbecue sauce (recipe below)

For the barbecue sauce:

4 tbsp extra-virgin olive oil
4 tbsp minced garlic
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Salt
Pepper
2 demitasse cups of espresso (or about 1/2 cup of strong coffee or instant espresso)



Preheat the oven to 325° F. Lay the ribs out on parchment paper or aluminum foil for easy cleanup.



Sprinkle liberally with salt and pepper on both sides, and pat into the meat.



Lay the ribs close together. Put them in the oven, rotating the ribs every 30 minutes until they are tender and almost falling off the bone. This should take about two hours.



While the ribs are cooking, you will want to make your barbecue sauce. In a saute pan over medium high heat, add the olive oil and heat it, then add the garlic and saute until it gets light brown.





Then add the cider vinegar, soy sauce, ketchup, and honey and stir well.





Add a pinch of salt, and then the espresso or coffee. Add pepper to taste. Bring to a simmer and cook for 10 minutes.



Any extra sauce you have can be stored in the fridge for up to two weeks.

Half an hour before serving the ribs, you can either transfer them to a grill preheated to low, or turn up your oven to 425° f.



Brush the ribs with barbecue sauce, turning and brushing on more sauce every 10 minutes until the ribs are well glazed; about 30 minutes. Serve.



This recipe is adapted from the cookbook Food Network Favorites: Recipes From Our All-Star Chefs.