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Black and Tan Java Lava RibsBlack and Tan Java Lava Ribs

Black and Tan Java Lava Ribs


By: Mary S. - Ada, OK - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Black and Tan Coffee 10 oz. Bag Ground

Ribs:

  • 2 racks (2- 2 1/2 lbs. each) baby back pork ribs, membranes removed from bone side of ribs and each rack cut in half
Brine:
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 teaspoons black pepper
  • 1/2 cup very hot water
  • 6 cups strong brewed Door County Black and Tan Coffee, at room temperature
Rub:
  • 2 tablespoons very finely ground Door County Wholebean Black and Tan Coffee
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons mild chili powder
  • 1 teaspoon smoked sweet paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne
Java Lava Sauce:
  • 1 cup strong brewed Door County Elite Espresso
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon maple syrup
  • 1/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cocoa powder

Instructions:

1. Preheat over to 400 degrees and line a large baking sheet with a piece of heavy duty aluminum foil large enough to wrap and seal around ribs
2. Place ribs in a large deep bowl or container
3. Stir salt, brown sugar, and pepper together in a large bowl until salt and sugar is dissolved. Then Stir in coffee.
4. Pour over ribs and then cover and refrigerate for 1 hour
5. Remove ribs from brine and pat dry
6. Stir all rub ingredients together in a small bowl
7. Use hands to rub over entire surface of ribs
8. Place ribs, meat side up, in a single layer on foil. Wrap foil around ribs and seal and bake for 1 hour.
9. Meanwhile, place all sauce ingredients in a 1-quart saucepan and bring to a boil over medium high heat
10. Reduce heat to medium and boil for 15 minutes, stirring often.
11. Remove from heat and cool for 15 minutes then puree in a blender or food processor
12. Open foil from ribs and brush tops of ribs with sauce
13. Bake uncovered for 20-30 more minutes or until ribs are glazed
14. Serve with remaining sauce and Serves 4