Yields
6 servings
There’s nothing quite like ribs cooked on a hot grill low n’ slow for 1-2 hours. Tender, fall off the bone meat. Mmm…
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ingredients
3
racks pork, back, ribs, (about 5 pounds)
¼
cup ground coffee, beans, (not instant)
3
Tbsp packed brown sugar
2
Tbsp chili powder
2
Tbsp paprika
1
Tbsp salt
2
tsp ground cumin
½
tsp cinnamon
½
tsp ginger
2
Tbsp vegetable oil
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directions
Step 1
Trim any visible fat from ribs; remove membrane from underside if attached. Place ribs in large shallow dish.
Step 2
In dish, combine ground coffee, sugar, chili powder, paprika, salt, cumin, cinnamon and ginger; rub over ribs. Cover and marinate in refrigerator for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Step 3
Place ribs on greased grill over medium-low heat; close lid and cook, turning 4 times and brushing with oil, for 1 1/2 to 2 hours or until tender and bones are visible at ends. Cut into 2-or 3-rib pieces.