Black 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 Café.



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


  • 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


  • 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


  • 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



  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