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Spareribs with Coffee Barbecue Sauce
6 pounds spareribs
8 tablespoons butter
4 large potatoes, peeled and diced
2 small onions, diced
1 cup coffee barbecue sauce, recipe follows
1 cup cooked corn kernels
2 tablespoons caraway seeds
1 cup chopped chives
1/2 cup chopped cilantro
2 bunches asparagus
Kosher salt and ground pepper
Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook
spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily
handled. Bone spareribs and trim all visible fat. Discard bones and fat, and cut
remaining meat into 1/2-inch cubes and reserve. Heat butter in a large sauté pan,
preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir
in corn, caraway seeds, chives, and cilantro. Season and reserve. Steam asparagus
until fork tender but still vibrant green. Gently stuff asparagus in place of bones in
spareribs. To plate dish, place spareribs on plate and drizzle with a little
barbecue sauce mixture.
Coffee Barbecue sauce:
1/4 cup vegetable oil
1/2 onion, chopped
1/2 cup chopped garlic
1/4 cup chopped cilantro
1 serrano or other small green chile
1 teaspoon cumin, ground
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 lemon, zested and juiced
3/4 cup coffee beans
1/4 cup dark brown sugar
3/4 cup red wine vinegar
1 cup ketchup
2 tablespoons kosher salt
2 tablespoons freshly ground pepper
2 cups tomato paste
Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile
powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes. Add
the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture
stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato
paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and
adjust seasonings. |
