Sticky BBQ spare ribs with a coffee & pepper rub

Ingredients

• 1.5 kgpork ribs
• 30 ml (2 Tbsp)sea salt or smoked salt
• 15 ml (1 Tbsp)black peppercorns
• 5 ml (1 tsp)ground sumac
• 15 ml (3 tsp)ground coffee
• 2.5 ml (½ tsp)garlic powder (optional)
• 5 ml (1 tsp)cocoa powder
• 1onion, finely chopped
• 45 ml (3 Tbsp)olive oil
• 60 ml (¼ cup)red wine vinegar
• 30 ml (2 Tbsp)tomato paste
• 30 ml (2 Tbsp)Worcestershire sauce
• 20 ml (1 Tbsp + 1 tsp)Dijon mustard
• 125 ml (½ cup)water
• 60 ml (¼ cup)tomato sauce
• 2garlic cloves, crushed
• 185 ml (¾ cup)honey
• 15–30 ml (1–2 Tbsp)chopped chipotle chilli in adobo sauce or chopped pickled jalapeño peppers
• 2.5 ml (½ tsp)ground cumin
• 2.5 ml (½ tsp)smoked paprika

Instructions

1. 1

   Make the rub

   Put the salt, peppercorns, sumac, ground coffee, optional garlic powder and cocoa powder in a spice grinder. Pulse to a fine powder, taking care not to inhale it when you open the grinder. Rub it over both sides of the ribs, place them in a resealable bag and refrigerate overnight.

2. 2

   Bring to temperature

   About an hour before cooking, take the ribs out of the refrigerator and let them come to room temperature.

3. 3

   Heat the oven

   Preheat the oven to 180 °C.

4. 4

   Cook the ribs

   Put the ribs in a metal ovenproof dish and cover it tightly with foil. Cook for 2½ hours.

5. 5

   Start the sauce

   While the ribs cook, sauté the chopped onion in the olive oil for about 5 minutes, until soft. Add the red wine vinegar and let it reduce until almost cooked away.

6. 6

   Simmer and blend

   Add the remaining sauce ingredients and simmer over low heat for about an hour, until thickened. If it becomes too thick, loosen it with a little more water. Leave to cool, then blend with a hand-held blender until smooth, or keep it slightly chunky.

7. 7

   Glaze the ribs

   After 2½ hours, remove the foil and baste both sides of the ribs with sauce. Cook uncovered for 15 minutes, turn the ribs, then cook the other side for a further 10–15 minutes.

8. 8

   Serve with sauce

   Serve the ribs with any extra sauce, along with plenty of napkins. Potato wedges, sweet potato chips and coleslaw are suggested accompaniments.

What are coffee-rubbed spare ribs?

Spare ribs are a cut of pork from the underside of the rib cage, usually cooked slowly until tender. This version pairs them with a rub inspired by bold barbecue flavours and a sweet, tangy sauce.

Coffee and cocoa give the seasoning depth, while sumac brings a lemony edge. The covered oven cook softens the ribs before a final uncovered bake lets the sauce turn sticky.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1450 calories, 70g protein, 105g carbs, 88g fat.

The ribs provide most of the protein and fat, while honey supplies much of the sauce’s carbohydrate and sugar; the tomato ingredients also contribute some carbohydrate. Serve a smaller amount of ribs with coleslaw or other vegetables alongside, and add wedges or chips according to appetite.

The coffee and pepper rub

Grind the peppercorns with the other rub ingredients so the seasoning coats the ribs evenly. The coffee and cocoa are used as savoury accents, not as a sweet or drink-like flavour.

Overnight marinating gives the rub time to sit against the meat. If you use smoked salt, the finished ribs will have a more pronounced smoky note.

Making the barbecue sauce

Softening the onion first builds a savoury base; give it about 5 minutes before adding the vinegar. Let the vinegar reduce almost completely so it does not leave the sauce watery or sharply acidic.

Keep the sauce at a low simmer for about an hour, stirring as needed to prevent sticking. Add a little extra water if it thickens too much, then blend it smooth or leave it slightly chunky.

The slow covered cook

A tight foil cover helps the ribs cook gently in the oven for 2½ hours. Keep the dish covered during this stage so the meat has time to become tender before the glaze goes on.

The recipe asks you to bring the ribs out of the refrigerator about an hour before cooking. This also gives you time to preheat the oven and prepare the dish.

Getting a sticky finish

Baste both sides after the covered cook, then bake uncovered to set the sauce. Turn the ribs after 15 minutes and cook the second side for another 10–15 minutes.

The honey-rich sauce can darken quickly, so keep an eye on the final stage. The ribs are ready when the coating looks glossy and clings to the surface.

Choosing the chilli

Chipotle in adobo brings both heat and a smoky flavour. Start with 15 ml if you prefer a gentler sauce; the recipe notes that 30 ml will make it quite hot.

Finely chopped pickled jalapeños are the suggested substitute if chipotle is unavailable. They bring a brighter, sharper heat, so the flavour will differ from the smoky original.

What to serve alongside

Potato wedges or sweet potato chips make hearty companions for the ribs and their extra sauce. Coleslaw adds a crisp, cool contrast to the sticky coating.

Serve any remaining sauce at the table so each person can add more as they like. Keep napkins close by: these ribs are best eaten with your hands.

Recipe notes & tips

• Grind the rub to a fine powder so it spreads evenly over the ribs.
• Open the spice grinder carefully and avoid breathing in the fine rub.
• Use smoked salt if you want a stronger smoky flavour.
• Simmer the sauce gently and stir it if it starts catching on the pan.
• Add the chilli gradually, since the full 30 ml makes the sauce quite hot.
• Set aside some sauce for serving before using the rest to baste the ribs.

Variations

• Milder sauce: Use 15 ml chilli, or start with less and adjust to taste.
• Jalapeño swap: Use chopped pickled jalapeños in place of chipotle for a less smoky sauce.
• Smoky seasoning: Choose smoked salt instead of sea salt for a deeper smoke note.
• Chunky sauce: Skip blending if you prefer visible pieces of onion and chilli.
• Extra sides: Serve with both potato wedges and coleslaw for a fuller spread.

Common mistakes to avoid

• Breathing in the rub: Open the grinder carefully and keep your face away from the powder.
• Skipping the overnight rest: Refrigerate the rubbed ribs overnight so the seasoning has time to sit on the meat.
• Loose foil: Cover the oven dish tightly during the long cook to keep it sealed.
• Boiling the sauce hard: Keep it at a low simmer and stir to help prevent it catching.
• Sauce too thick: Thin it with a little extra water before blending.
• Overcooking the glaze: Watch the final uncovered stage and turn the ribs after 15 minutes.

How to store

Refrigerate leftover ribs and sauce in separate airtight containers within 2 hours of cooking and use within 3 days. Reheat the ribs covered in a low oven until hot throughout, adding a little water or sauce if they seem dry.

Frequently asked questions