Coffee Soaked Ribs with Costa Rican Glaze

Coffee Soaked Ribs with Costa Rican Glaze

By: Kathryn C. - Milwaukee, WI - 2017 Recipe Contest Submission

"This recipe was inspired by 3 things: my love of all things coffee, my desire for a fantastic rib recipe that could be made in the oven, my interest in creating great ribs with an unexpected but wholly satisfying flavor profile."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Costa Rican Coffee 5 lb. Bag Ground

  • 3/4 cup ground Costa Rican coffee
  • 1/2 cup strong brewed Costa Rican Coffee
  • 1 5-pound rack baby back ribs with silver skin removed
  • 1/4 cup Kosher Salt
  • 1/4 cup honey
  • 4 cups water
  • 1 cup water
  • 1 tablespoon white vinegar
  • 1/4 cup honey
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic chopped
  • 2 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon white vinegar
  • 1/8 teaspoon ground black pepper
  • Optional: thinly sliced green onions



  1. Combine the ground coffee, kosher salt, 1/4 cup honey and 4 cups water in a pot and bring to a boil. Remove from heat and cool to room temperature.
  2. Cut the rack in half and place in a large zip top bag. Add brine to bag and seal. Brine for 3 hours.
  3. Preheat oven to 250°F. Line a large rimmed baking sheet with heavy foil. Remove ribs from bag and discard brine.
  4. Rinse ribs and place bone side down on foil lined pan.
  5. Add 1 cup water and 1 tablespoon white vinegar to pan. Cover with foil and seal tightly. Bake 2 hours or until tender.

Costa Rican Glaze:

  1. Combine 1/2 cup brewed Door County Costa Rican Coffee, 1/4 cup honey, ginger, garlic, soy sauce, brown sugar, orange juice, 1 tablespoon white vinegar and pepper. Simmer until reduced to 1/2 cup.
  2. When ribs are done cut into individual pieces and toss with glaze.
  3. Sprinkle with green onion, if desired.