Irish Coffee Sticky Ribs
By: Linda Bonwill - World Class Cooking
Eat Like An Irishman
Well, this is what we think of when we pair two of our favorite ingredients in which Ireland is known for, Irish Coffee and Guinness Beer. The Irish coffee has a robust flavor and hints of sweetness from the caramel. The Guinness beer has a hoppy, malty sweetness with notes of coffee and chocolate. It is smooth and creamy and well balances the palate.
Since pork is among Ireland's favorite meats, it was intriguing to pair these ingredients together.
The results are outstanding! You get a slightly sweet, caramelized, sticky mouthful with each bite. We are sure you will agree like in Ireland, the land of the hearty food, it is so satisfying.
Go ahead and put these ribs on your schedule to make soon.
This is a fan-submitted recipe. It was not made in the kitchen of the Door County Coffee Cafe.
Featured ingredient: Highlander Grogg Coffee 10 oz. Bag Ground
RIB INGREDIENTS
• 1 Baby Back rack ribs, seasoned with salt
• 32 oz Guinness Beer (or other)
GLAZE INGREDIENTS
• 1 TBS olive oil
• 1 medium onion, chopped fine
• 2 cloves garlic, minced
• 2 tsp ginger, minced
• 1 TBS butter
• 1/2 tsp Worcestershire sauce
• 1/4 cup molasses
• 1/4 cup ketchup
• 1/2 tsp cayenne pepper
• 2 tsp white wine vinegar
• 1/4 cup brown sugar
• 1 cup Highlander Grogg Coffee
• 1 cup Guinness beer ( I used gluten-free beer)
Instructions for Ribs
- Season ribs with salt. Slice the rack of ribs in half. Place in a large bowl. Pour the beer over the top. Make sure the beer covers the ribs. Cover and refrigerate for at least four hours.
- Remove the ribs from the bowl and pat dry with paper towels. RESERVE 1 CUP OF THE BEER FROM THE MARINADE.
- Season the ribs with salt. Place on a baking sheet covered tightly with aluminum foil. Place in the oven at 275 degrees and bake for 2 hours.
Instructions for Glaze
- Heat the oil in a large saucepan. Stir in the onions. Cook for approx. 10 mins. Stir in the garlic, ginger, and butter. Cook for another 3 mins. Stir in the remaining ingredients. Simmer for 30 mins, stirring every 10 mins.
- Add the glaze to a blender to make it smooth and creamy.
- Slice the ribs into individual pieces (between the bones). Place each rib into the glaze Coat each rib by tossing them into the glaze. Cook them at medium temperature, reduce and thicken the glaze, tossing the ribs occasionally until the ribs caramelize.
Note: The ribs can also be grilled smothered with the glaze.