Maple Espresso Spare Ribs

Breakfast is such a unique meal. Really anything goes. But, meats and sweets go together really, really well. That was the inspiration for this recipe. Bringing all the flavors you know and love together. So lets jump into these Maple Espresso Pork Ribs and Grill On!

Ran up to my local Walmart and grabbed a rack of Smithfield® Pork Spare Ribs. Quality ribs are the base for this entire cook. A well marbled rack of ribs will take on these complex flavors and have your guests asking for more!

This rib cooking method is probably a little different from others that you’ve seen. I endearingly call it the “let er’ ride” method. Set the smoker or grill to 275 degrees and just let the ribs ride. No fuss, no mess. Let the smoke work its magic on these premium pork ribs!

Maple Espresso Spare Ribs

Breakfast in one bite? I got you covered. Espresso, maple syrup, and pork deliciousness and wrapped up in one incredible bite.

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Prep Time 30 mins

Cook Time 4 hrs

Total Time 4 hrs 30 mins

Course Main Course

Cuisine American

Servings 3

Equipment

• Smoker

Ingredients

  

• 1 rack spare ribs

Espresso Rub

• 1 tbsp brown sugar
• 1 tsp espresso
• 1 tsp salt
• 1 tsp pepper
• 1 tsp smoked paprika
• ½ tsp cinnamon
• ½ tsp ground mustard

Coffee Spritz

• 1 cup Coffee
• 1 tbsp maple syrup

Maple Espresso BBQ Sauce

• ½ cup ketchup
• ¼ cup apple cider vinegar
• ¼ cup maple syrup
• 1 tbsp espresso
• 1 tsp salt
• 1 tsp pepper
• 1 tsp smoked paprika

Instructions

 

Espresso Rub

• Combine all ingredients and whisk until homogonous. Reserve for use.

Coffee Spritz

• Combine coffe and maple syrup in a spray container. Reserve for use.

Maple Espresso BBQ Sauce

• Combine all ingredients in a small pot and heat over medium heat. When mixture comes to a simmer, lower heat to medium-low. Whisk and simmer for 5 min, until slightly thickened. Sauce will hold for up to 2 weeks in fridge.

Spare Ribs Cook

• Remove ribs from packaging and peel off membrane on the back side of the ribs. Use of a butter knife and peper towel will make this easier. This step is not completely necessary, but will make for a better eating experience.
• Trim spare ribs St. Louis style. This, again, is not completely necessary; but does make for a better presentation.

  Square up both sides of the ribs. Find where the longest rib ends and trim off the top cartilage section, making the rack a perfect rectangle. Keep the seperated section and cook as "rib tips" just as you would the ribs.
• Season ribs with the Espresso Rub on all sides.
• Heat smoker to 275°.
• Place ribs on smoker and don't touch them for the first 2 hours. After 2 hours, spritz ribs with the Coffee Spritz every 20-30 min to maintain moisture.
• Every rack of ribs is going to be different. This rack took about 4 hours at 275°. If you can get a good temperature on them, they should read about 200° internal when done.

  A good test for doneness is the "bend test" when picked up from the center about 6 inches, the ends of the ribs should bend and touch the grates without falling apart. If they fall apart, theyre overcooked and you have pulled pork.
• About 15 min before the ribs are done brush on a coat of the Maple Espresso BBQ Sauce. These last few min in the smoker will allow the sauce to tack up and stick to the ribs better.
• Allow the ribs to rest for 15-20 min, covered to stay warm. Slice, serve, and enjoy!

Notes

This method of cooking ribs is something I endearingly call the “let er’ ride” method. Just set the temp and let them ride. It does not work well with lower temperatures, the ribs can dry out if smoked for too long. The spritzing is very important with this method for maintaining moisture. 

Keyword bbq, pork, spare ribs