Sticky Chipotle Coffee Pork Ribs with Dark Brown Sugar
These chipotle coffee pork ribs are cooked low and slow on the barbecue, then finished with a dark sticky glaze of chipotle, coffee and brown sugar. The flavour is smoky, rich and savoury, with just enough sweetness to keep everything balanced.
Ingredients
- 2 kg pork ribs membrane removed
- 2 tsp fine sea salt
- 1 tsp cracked black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
For the chipotle coffee dark brown sugar glaze
- 2 chipotle chillies in adobo finely chopped
- 1 tbsp adobo sauce from the tin
- 120 g dark brown sugar
- 120 ml strong black coffee cooled
- 2 tbsp tomato purée
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 4 garlic cloves finely grated
- 1 small shallot finely minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cocoa powder
- 60 ml apple juice
Instructions
Season the ribs
- Pat the ribs dry and remove the membrane from the back if needed. Mix the salt, black pepper, smoked paprika, garlic powder, onion powder and cumin in a bowl. Season both sides of the ribs evenly.
Prepare the BBQ
- Set your BBQ for indirect heat at 150°C to 160°C. You want one cooler zone for most of the cook and a hotter side for setting the glaze later on.
Start the first cook
- Place the ribs bone side down on the indirect side of the grill or in a foil tray. Close the lid and cook for 1 hour 30 minutes, keeping the temperature steady and resisting the urge to keep checking every few minutes.
Make the chipotle coffee glaze
- Heat the olive oil in a saucepan over low heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic, chipotle chillies, adobo sauce, smoked paprika and cocoa powder for 30 seconds. Add the dark brown sugar, coffee, tomato purée, cider vinegar, soy sauce, Worcestershire sauce and apple juice. Simmer gently for 8 to 10 minutes, stirring often, until glossy and slightly thickened.
Glaze the ribs
- Brush a thin layer of glaze over the ribs and return them to the indirect side of the BBQ. Cook for 15 minutes, then brush on another layer. Repeat once more if needed so the glaze builds evenly.
Finish and set the glaze
- Move the ribs closer to the hotter side for 5 to 7 minutes so the glaze turns tacky and shiny with a few darker edges. Watch carefully, because dark sugar can catch quickly and go from complex to burnt in a blink.
Rest and slice
- Rest the ribs for 10 minutes, then slice between the bones and serve. A final light brush of warm glaze just before they hit the table is never a bad idea.
Notes
The coffee wants to be strong and plain. I usually make a small moka pot or a short, strong cafetière brew and let it cool before adding it to the pan. You don’t need fancy beans for this. You just need something with enough roast character to give the glaze that dark backbone. Instant espresso powder can work too, though I’d use a bit less liquid and taste as I go.
Chipotle in adobo is one of those ingredients that earns its keep. It brings smoke, heat and a soft tang all at once. Different tins vary in strength, so I always taste a little before committing the whole lot. Dark brown sugar is the better fit here than light because it has more molasses depth, which makes the glaze feel rounder and more settled.
Nutrition
Calories: 805kcalCarbohydrates: 29gProtein: 42gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 166mgSodium: 995mgPotassium: 790mgFiber: 1.7gSugar: 23gVitamin A: 940IUCalcium: 90mgIron: 3.3mg
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