These spareribs jump with a double jolt of java, provided by a combination of a coffee marinade and a rub of ground coffee beans and spices. The mix juices up baby backs too, cooked according to the instructions in the previous recipes, or you can convert any of those baby-back preparations to spareribs following the approach described here.
SERVES 4 TO 6
| 1 | cup brewed coffee |
| 4 | slabs pork spareribs, "St. Louis cut" (trimmed of the chine bone and brisket flap), each 3 pounds or less |
JAVA RUB
| 6 | tablespoons ground coffee beans |
| 2 | tablespoons paprika |
| 2 | tablespoons turbinado sugar or 1 tablespoon sugar |
| 2 | tablespoons kosher salt or other coarse salt |
| 1 | tablespoon ground cinnamon |
| 1 | tablespoon ground allspice |
| 2 | teaspoons dried ginger |
| Classic Kansas City Sauce ([>]) or other tomato-based barbecue sauce |
At least 8 hours and up to 24 hours before you plan to grill, bake the ribs. Preheat the oven to 300°F. Drizzle the coffee over the ribs and rub it in thoroughly. Combine the dry rub ingredients in a small bowl and coat the ribs liberally with the spice mixture.
Wrap the ribs tightly in two layers of foil and bake for 1½ hours. Cool the ribs, opening the foil to speed the process. Re-wrap the ribs in the foil and refrigerate them for at least 6 hours.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes.
Grill the ribs uncovered over medium heat for 30 to 35 minutes, turning every 8 to 10 minutes. Brush the ribs with sauce in the last 5 minutes of cooking. The ribs are done when very tender with a surface that's crisp in some spots and gooey with glaze in others.
Serve hot in a ribfest with Potluck Macaroni and Cheese Salad, St. Louis Italian Salad, and Campfire Classic S'mores.