Don’t have a grill? Not a problem. With these Oven-Baked Pork Ribs you can still enjoy a rack or two of delicious, smokey, spicy ribs in just a couple of hours, without having to step outside.
• 1 teaspoon instant espresso
• 1/4 cup water
• 3/4 cup plum jam
• 1 tablespoon low sodium tamari or soy sauce, found in the asian section of most grocery stores.
• 1/2 cup grapefruit juice
• 1/2 teaspoon liquid smoke
• 2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
• 1 1/2 tablespoon brown or regular sugar
• Salt and pepper to taste
• 2 1/2 – 3 1/2 pounds of pork baby back or spare ribs
• Preheat oven to 350 degrees.
• In a small cup or bowl, mix the instant espresso with 1/4 cup hot water. Does not need to be boiling water.
• After the espresso has dissolved, pour in a small sauce pan and mix with jam, tamari, grapefruit juice, liquid smoke, chipotles with sauce, and sugar, over medium high heat.
• Bring mixture to a boil, then reduce to simmer for approximately 5 minutes, until slightly thickened.
• Season to taste with salt and pepper.
• Set aside 3/4 of the sauce and a second basting brush, for basting during the second hour of cooking. This will avoid contamination from the sauce and brush which have come into contact with raw meat during the first basting.
• Rinse and pat dry rack of ribs.
• Place ribs, meat side up in a foil-lined baking pan. If ribs are too long, cut rack into 2 sections and place side-by-side.
• Coat top and bottom of ribs with sauce, using basting brush.
• Cover pan tightly with foil and place in oven for 1 hour.
• Remove pan from oven. Carefully remove foil from top of pan, releasing steam slowly. With a CLEAN basting brush, and using the sauce set aside, baste top of ribs only.
• Return ribs to the oven uncovered. For the next hour, liberally baste ribs every 15 minutes.
• Remove ribs from oven and let rest for 15 minutes before slicing and serving.