Ingredients Jump to Instructions ↓

  1. 3 racks of baby back ribs Gray salt and freshly ground black pepper For the Sauce: (Yield: 2-1/2 cups)

  2. 1 cup honey 1/4-cup soy sauce 1/2-cup balsamic vinegar

  3. 1 cup ketchup 1/4-cup espresso

  4. 2 Tbs. extra virgin olive oil

  5. 2 Tbs. minced garlic

Instructions Jump to Ingredients ↑

  1. RIBS: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender. SAUCE: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso . Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors. TO COMPLETE: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.


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