Our Java Ribs is the perfect unique flavoring for your next visit to Porklandia. A great combination of bitter and sweet from the rub to the sauce. Top off with our Java Rib Sauce and you will have to open your own coffee (ribs) house.
The Rub
The Java Rib Rub rub is versatile. Not only does it compliment pork ribs, it’s also great on beef and pork, especially flatirons and chops. No matter if you have a hot/fast grill session or a low/slow smoke on tap, this rub works well in both situations.
This Java Rib Rub doesn’t overpower the protein with the taste of coffee. Instead, it adds a rich, earthy flavor that is somewhat bitter, but a big kick of sweet, too.
Java Rib Rub
Coffee-rubbed ribs add another level of outstanding flavor.
What’s In It?
- 2 Tbsp finely ground espresso
- 2 Tbsp sea salt
- 2 Tbsp smoked paprika
- 1 Tbsp ancho chili powder
- 1 Tbsp dark brown sugar
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp cayenne
- 1/2 tsp dark cacao powder
- 1/2 tsp coriander
How to Make It
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Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, cacao powder, cayenne and coriander in a small bowl to make the rub.
More info …
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This rub should be placed in an air-tight container and will last up to eight (8) weeks.
The Sauce
Java Rib Sauce is a perfect blend of tangy, bitter and sweet. It’s really good on pork and beef with a stop-for-a-second-and-savor effect on the sense of taste. You will definitely go back for more and find new ways to work this sauce into your next grill session.
Java Rib Sauce
Our Java Rib Sauce brings in the bold, rich flavor of espresso with the sweet tangy vibes from traditional barbecue sauce.
What’s In It?
- 1/2 cup brewed espresso
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 3/4 cup dark brown sugar
- 1 cup white onion, finely chopped
- 2 tablespoons dark molasses
- 2 garlic cloves, smashed and diced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons cayenne pepper
How to Make It
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Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.
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Cool, then puree until smooth.
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This can be stored in a covered container in the refrigerator for up to 2 weeks.
Happy Grilling!
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