Java Roasted Ribs
By: Jonathan - Oxford, WI - Recipe Contest 2015
"This recipe is special to me because it began as a hand-me down from my great grandmother. I adjusted some ingredients for the rub including the addition of coffee, and it has become a favorite for my family."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Jamaican Blue Mountain Blend Coffee 10 oz. Bag Ground
1 rack of pork spare ribs, approximately 4 lbs
- 1/2 Tbsp black pepper
- 1/2 Tbsp sweet paprika
- 1 tsp salt
- 3 Tbsp ground Door County Coffee Jamaican Blue Mountain Blend
- 1 large onion
- 1/2 cup catsup
- 4 Tbsp apple cider vinegar
- 2 tsp worcestershire sauce
- 1/4 tsp chili powder
- 1/2 tsp celery seed
- 1/2 cup water
- 3Tbsp brown sugar
- 4 Tbsp canola oil
- Preheat oven to 375°
- Remove sheathing from the inside of the ribs and trim off excess fat.
- In a small bowl mix black pepper, paprika, salt, and coffee grounds.
- Dust ribs evenly with the rub and pat into meat.
- Heat canola oil in a large skillet over medium heat and brown both sides of ribs.
- Place ribs into the bottom of a roasting pan.
- Chop onion and lightly steam in skillet, add water as necessary to prevent the onion from burning.
- In a separate bowl thoroughly mix catsup, vinegar, worcestershire sauce, chili powder, celery seed, water and brown sugar.
- Add sauce mixture to the onions, mix well and pour over ribs in the roasting pan.
- Cover the roasting pan and bake for approximately 2 hours, the meat should be able to be easily pulled from the bones.