Super Bowl Recipes

Michael Chiarello's

Babyback Ribs

with Espresso Barbecue Sauce

(as featured at foodnetwork.com)

~ 2  racks baby back ribs (4-6 per person)

~  grey salt

~ freshly ground pepper

~ Espresso Sauce, recipe follows

~ (coarse sea salt will work as a substitute for the grey salt)

1.     Preheat the oven to 325 degrees.

2.     Cut each rack of ribs in half along the bone so they can be easily stacked.  Lay them out on the parchment paper in which they were wrapped for easy cleanup.

3.  Salt and pepper liberally on both sides and pat spices into the meat.  Make sure to over season the ribs, because part of the rub will inevitably come off in the pan.  On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high.  Place in the oven for 2 hours, shifting the bottom layer of the ribs to the top every 30 minutes until they are tender and almost falling off the bone.

4.  One half hour before serving, transfer ribs to a preheated grill.  Brush ribs with Espresso Sauce and close the grill.  Contine to turn and brush with the ribs with sauce every 10 minutes, about 3 more times.

Espresso Barbecue Sauce;

~ 4 T   mashed, minced garlic

~ 4 T   extra virgin olive oil

~ 1 c cider vinegar

~ 1/2 c soy sauce

~ 2 cups ketchup

~ 2 cups honey

~ grey salt

~ 2 demi tasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

~ freshly ground pepper

1.   Mash garlic with the side of a knife and then mince finely to release the oils.

2.  Add olive oil to a preheated saute pan.  Add the garlic and saute until it gets light brown, about 1 minute.  Add cider vinegar, soy sauce, ketchup and honey and stir well.  Add a pinch of grey salt, then which in the coffee.  Add freshly ground black pepper, to taste.  Bring to a simmer and simmer for 10 minutes.

3.   Let cool and store in the refrigerator for up to 2 weeks.