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Double Red-Eye St. Louis–Style Ribs

double red eye st louis style ribs
Mike Garten

When your BBQ needs a little jolt, add a splash of coffee to your sauce.

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Cal/Serv: 250
Yields: 8 servings
Total Time: 2 hours 40 mins
2 tbsp.

sweet paprika

1 tbsp.

ground coffee

1 tsp.

garlic powder

1 tsp.

chili powder

1/2 tsp.

ground cinnamon

Kosher salt and pepper


rack St. Louis–style ribs (about 2 lbs)

1/2 c.


1 1/2 tbsp.

instant coffee

  1. Heat oven to 300°F. In medium bowl, whisk together paprika, ground coffee, garlic powder, chili powder, cinnamon, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Place ribs on large piece of foil on rimmed baking sheet and rub with spice mixture. Cover tightly with foil and bake until very tender and meat is pulling away from bones, 2 1/2 to 3 hours. 
  2. Meanwhile, in small saucepan, combine sugar, instant coffee, and 1/2 cup water. Bring to a boil and reduce by half, 10 to 12 minutes. Remove coffee syrup from heat and let cool. 
  3. Remove ribs from oven and transfer to cutting board. Increase oven temperature to broil and line sheet pan with foil. Unwrap ribs and place on prepared pan. 
  4. Brush ribs with 1/4 cup coffee syrup and broil until beginning to char, 1 to 2 minutes. Brush with remaining coffee syrup and broil until sticky and sizzling, 1 to 2 minutes more. Let ribs rest at least 5 minutes before cutting into pieces. 

Nutritional Information (per serving): About 250 calories, 16.5 g fat (5 g saturated),12 g protein, 660 mg sodium, 15 g carb, 1 g fiber

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