Black and Tan Java Lava Ribs

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