Miami-Style Espresso BBQ Beef Ribs
A slow-cooked rib recipe bulit for deep, smoky flavour and glossy Espresso BBQ finish.
Beef ribs are seasoned, cooked low and slow, then glazed with Cherry Street Bar-B-Que Sauce Espresso until rich, sticky, and tender.
Serve with mango-jicama slaw for a bright, crunchy contrast.
INGREDIENTS [Serves 4 to 6]
For the Ribs:
3 to 4 lb beef short ribs, English-style or flanken-style, bone-in (excess fat trimmed)
2 tbsp kosher salt
1 tbsp coarse black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp brown sugar
2 tbsp neutral oil
Espresso BBQ Glaze:
1 can Cherry Street Bar-B-Que Sauce Espresso
Optional: 1 tsp mushroom powder or 1 tsp miso dissolved in a small splash of warm water, for extra umami
Optional Spritz:
Apple juice
Splash of vinegar
Mango-Jicama Slaw:
1 medium mango, peeled and julienned or diced
1 cup jicama, peeled and cut into matchsticks
½ red bell pepper, thinly sliced
¼ small red onion, thinly sliced
⅓ cup fresh cilantro, chopped
1 small jalapeño, seeded and finely chopped, optional
Slaw Dressing:
3 tbsp fresh lime juice
2 tbsp extra-virgin olive oil or neutral oil
1 tbsp honey or agave
½ tsp ground cumin
Salt and black pepper, to taste
INSTRUCTIONS
1) Prep the ribs. Pat the ribs dry with paper towel.
In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar.
Lightly coat the ribs with neutral oil, then rub the spice mix evenly over all sides.
2) Let the ribs rest. Place the seasoned ribs in the fridge for 2 to 6 hours, or overnight for deeper flavour.
Remove from the fridge 30 to 45 minutes before cooking so they can come closer to room temperature.
3) Make the glaze. Pour Cherry Street Bar-B-Que Sauce Espresso into a small saucepan. Warm gently over low heat. Set aside until ready to glaze.
4) Set up the grill. Prepare the grill for indirect cooking. Aim for a grill temperature of 275°F to 300°F / 135°C to 150°C for low-and-slow finish.
For charcoal: Bank coals to one side and add hardwood chunks, such as hickory or oak, for smoke.
For gas: Turn on one burner and leave another side off to create an indirect zone. Use a smoker box or foil pouch with soaked wood chips, if desired.
5) Cook low and slow. Place the ribs bone-side down over indirect heat, away from the direct flame.
Close the lid and cook for 2 to 2½ hours, maintaining a steady temperature. If the ribs are very large, they may need 3 to 4 hours.
If the surface starts to look dry, lightly spritz with apple juice and a splash of vinegar.
Cook until the ribs are tender and the internal temperature reaches about 190°F to 205°F. A probe should slide into the meat with little resistance.
6) Glaze the ribs. During the last 20 to 30 minutes of cooking, brush the ribs with a thin layer of Espresso BBQ glaze every 5 to 7 minutes.
Let each layer set before adding the next.
For a slightly caramelized finish, move the ribs briefly over direct medium heat for 1 to 2 minutes per side. Watch closely to avoid flare-ups.
7) Rest the ribs. Transfer the ribs to a cutting board and tent loosely with foil.
Rest for 10 to 15 minutes before slicing across the bones.
8) Make the slaw. Whisk together lime juice, oil, honey or agave, cumin, salt, and pepper.
In a bowl, toss mango, jicama, red bell pepper, red onion, cilantro, and jalapeño, if using.
Add the dressing and toss to coat. Chill for 15 to 30 minutes before serving.
Taste and adjust with more salt or lime before serving.
9) Serve. Serve the ribs warm with extra Espresso BBQ glaze on the side and mango-jicama slaw for a bright, crunchy finish.
TIPS:
For extra savoury depth, stir in 1 tsp of mushroom powder or dissolved miso into the sauce.
If ribs are very large, plan for 3-4 hour total cook time. Judge by tenderness rather than time.
Aim for grill temperature of 300-325°F if you want shorter cook time.
Spray ribs with a mixture of apple juice and a splash of vinegar during cooking if surface looks dry.