Sticky BBQ Ribs W/ Coffee Rub

It's really easy to get those low & slow BBQ flavors even if you don't have a smoker.

1 rack St.Louis or baby back ribs

3 ounces spice rub, recipe below

4 ounces of lager style beer

1 tbsp worcestershire sauce

1 tbsp white vinegar

1 tspn liquid smoke

BBQ sauce, store bought or homemade(recipe below)

Kosher salt

Coffee & Smoked Chile Rub:

2.5 Tbsp finely ground coffee

2 Tbsp ancho chile powder

1 Tbsp smoked paprika

1 Tbsp ground cumin

1 tspn ground cinnamon

1 tspn ground coriander

2 Tbsp soft brown sugar

1 Tbsp thyme

1/4 tspn cayenne pepper

For the rub, combine all ingredients in a large bowl and mix to combine.

Spread a generous amount of rub on each side of the ribs along with a good pinch of kosher salt, marinate at least 1 hour, preferably overnight.

Pre-heat oven to 235 degrees. In a measuring cup, combine the beer and next 3 ingredients, mix and set aside. Place ribs, meaty side up, on a double lined tin foil sheet and seal up all but one end. Pour the beer mixture into the open end of the foil, make sure it distributes to the bottom, seal the tin foil, and put on a baking sheet in the oven for 2.5 hours. Take ribs out of the oven but leave in the foil. Brush on a generous amount of BBQ sauce and put ribs under the broiler for 5-7 minutes until bubbly and sticky. Cut ribs into portions and serve.

Bourbon & Honey BBQ Sauce:

1 cup of ketchup

½ cup of bourbon

4 tbsp light brown sugar

2 tbsp honey

3 tbsp molasses

1/2 cup water

1/4 tspn red pepper flakes

2 tbsp low sodium soy sauce

2 tbsp worcestershire sauce

1 tbsp dijon mustard

3 tbsp apple cider vinegar

2 chipotle peppers in adobo sauce

2 tbsp ancho chile powder

1 tspn garlic powder

1 tspn onion powder

1 tspn liquid smoke

To make the BBQ sauce, add all the ingredients to a heavy bottom pot and bring to a simmer for 30 minutes, stirring frequently. Adjust for seasoning along the way, it may need more heat or sweet. When finished, take out the chipotle peppers and set the sauce aside.