Ingredients

3 racks pork baby back ribs
2 Tbsp extra virgin olive oil
2 Tbsp minced garlic
1 cup ketchup
1 cup honey
½ cup balsamic vinegar
¼ cup soy sauce
¼ cup strong home-brewed coffee 1 Tbsp salt
1 Tbsp celery salt
2 Tbsp garlic powder
2 Tbsp finely ground oregano
2 Tbsp cumin
1 Tbsp cinnamon
4 Tbsp ground chilli pepper
½ Tbsp cocoa powder
½ Tbsp cayenne

Preparation

1. SAUCE: In a medium saucepan, combine olive oil and garlic and sauté on medium heat until golden.
2. Remove from heat and let the garlic cool in the oil.
3. Whisk in the ketchup, Honey, vinegar, soy sauce, and espresso.
4. Return to heat and simmer for 15 minutes to blend flavours. Remove from heat.
5. DRY RUB: Mix together salt, garlic, oregano, cumin, cinnamon, ground chilli pepper, cocoa powder, and cayenne in a jar with a lid. Shake to blend.
6. RIBS: Season ribs with dry rub and smoke for 3 hours at 110°C, in preheated smoker. Use apple chips during the first two hours.
7. After 3 hours, remove the ribs, baste generously with espresso BBQ sauce, and wrap in heavy-duty aluminium foil.
8. Return to smoker and cook for an additional 1 – 1½ hours, or until internal temp reaches 70°C
9. OPTIONAL: During the last 10 minutes, remove ribs from the foil and baste again; place them back in the smoker, directly on the rack, allowing the ribs to caramelize.
10. Transfer to cutting board, cut, and serve hot.

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