Category: Beef Recipes, Life Style Recipes, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, European, Italian/USA, Mediterranean, Mexican Food, South African
Cooking Method: Oven
Yields:
4 Servings
Difficulty: Difficult
Prep Time: 15 Mins
Cook Time:
14 Hr
Total Time:
14 Hr 15 Mins
BBQ Ribs infused with the best Coffee Rub like you never have tasted.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Preheat the oven on 260 degrees.
- 2. Coarsely grind the Coffee Beans in a spice grinder (to about the same coarseness as you would for a French press grind) then set them aside. Grind the Black Peppercorn and Sea Salts together until the biggest piece of Peppercorn is halved or quartered. Mix the Coffee, Peppercorns and Sea Salt together with the Smoked Paprika.
- 3. Lay the Beef Ribs on a baking sheet and rub with a thin coating of Olive Oil, then coat with the Spice Mix. Use your hands to press the spice mix into the ribs making sure every inch of surface is covered and the spice mix is glued nicely onto the ribs. The ribs should have a thick “crusty” coating. Roast in the 260 degrees oven for 10 minutes or until you have a nice sear on the ribs. Remove the baking sheet from the oven then turn the heat down to 150 degrees.
- 4. Transfer all of the Ribs onto doubled-up sheets of heavy-duty aluminum foil. Wrap the ribs in the foil and make sure there are no openings anywhere. Place the entire pouch on top of a baking rack and score a few slits on the bottom of the pouch with a small knife. Place the baking rack on top of a baking sheet to catch the drippings. Place the entire thing back in the oven and roast for 4 hours.
- 5. After 4 hours turn the heat down to 100 degrees and slow-roast for another 7 hours. During this time feel free to check the tenderness of the ribs once or twice. If by the end of 7 hours a fork cannot be easily inserted into the meat I would suggest turning the heat back up to 150 degrees and cooking for an additional 1 to 2 hours. The final product should be sticky, tender and gelatinous. A darker shade of pink should develop along the outer surface of the muscle tissue.
- 6 .When your ribs are done sprinkle with fine Sea Salt and eat with a bit of Dijon Mustard. You could chop the meat up into pieces or just dig into it in true carnivore style.
