Preparation
- 1
Place the brewed coffee into a medium saucepan and bring to a rolling boil.
- 2
Continue to boil rapidly until reduced by half (1/2 cup remains). This is to concentrate the flavour of the coffee for the sauce.
- 3
Add ketchup, date syrup, onion, garlic, Dijon mustard, Worcestershire sauce, chili flakes, cumin, black pepper and salt.
- 4
Return mixture to boil, stirring, reduce heat to low and simmer, stirring occasionally for 15 minutes.
- 5
Remove from heat, transfer to a container and allow to fully cool. Cover and refrigerate.
Baste on your favourite ribs, chicken, burgers and steaks. Use wherever you would use BBQ sauce. Makes approximately 2 1/2 cups. Will keep for up to 2 weeks in the refrigerator.
- 1
Preheat the oven to 325°F (160°C). Brush ribs on both sides with sauce.
- 2
Wrap ribs in aluminum foil and place them on a large baking sheet, bone side down.
- 3
Bake ribs in the oven for an hour and a half.
Note: These first three steps can be carried out the day before if you plan ahead.
- 4
When you’re ready to serve, cover ribs with sauce again and cook on high heat for 5 to 10 minutes on each side, basting with more sauce on the meat as needed.
Ingredients
- 1 cup brewed Van Houtte® Colombian Medium K-Cup® pod coffee
- 1 cup ketchup
- 2/3 cup date syrup
- 1/2 cup sweet onion, minced
- 3 cloves garlic, minced
- 2 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. crushed red chili flakes
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 1/2 tsp. salt
- 2 racks of ribs (about 5 lb./2.5 kg)
Chef Ted Reader
When it comes to mastering the grill, few skill sets compare to that of Ted Reader. The Paris, Ontario-born chef has authored a whopping 21 cookbooks, including Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals, Napoleon’s Everyday Gourmet Plank Grilling, Beerlicious: The Art of Grillin’ and Chillin’, and much more.
