Coffee Rubbed BBQ Ribs with Smokey Tequila Sauce

I love ribs -and grilling season is starting now!!  Here’s a great kick-off to the warmer weather!

Coffee Rubbed Barbequed Ribs with Smokey Tequila Sauce

What you need:

  • 3-4 pound slab of spareribs or baby backs (pork)
  • 1 Tablespoon coffee
  • 1 Tablespoon brown sugar
  • 1 Tablespoon chili powder
  • 1 Tablespoon lemon pepper
  • 1 Tablespoon garlic salt
  • 1 teaspoon crushed garlic
  • 1/8 teaspoon cayenne pepper

Now for the Barbeque sauce:

  • 2 teaspoons crushed garlic
  • ½ cup tequila
  • 2 teaspoons liquid smoke
  • 2 Tablespoons brown sugar
  • 1 Tablespoon white vinegar (distilled)
  • 1 cup can diced tomatoes
  • 1 Tablespoon bacon fat or butter
  • 2 Tablespoons bottled barbeque sauce

How you do it:

Mix all the ingredients for the rub in a small bowl.  Dry the ribs well with paper towels.  Rub the ingredients vigorously over both sides of the ribs.  Refrigerate for 12 – 24 hours.

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Remove the ribs from the refrigerator and let set at room temperature for about an hour.  While they sit, make the sauce.

Place all the sauce ingredients in a blender and process until smooth.  Put in a bowl to use.

Heat the grill to low.

Cook the ribs for about 30 to 40 minutes, turning once or twice.

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Turn the grill up to medium high.  Brush sauce on one side of the ribs, then turn.  Brush sauce on the other side.  Cook another 20-30 minutes, until the ribs are cooked through, turning about every 10 minutes and brushing with sauce each time.  Be careful not to burn the sauce, but you want it crispy brown.

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Remove from the grill and allow to cool for about 5 minutes, then cut into pieces of 1 to 2 ribs to serve.

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Serve with some homemade pinto beans (I flavored them with salt pork) and grilled corn with rosemary butter.

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Serves 4 – 6

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