Coffee Rub For Ribs Food

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

COFFEE RUBBED RIBS (WHOLE30, PALEO, KETO)

Steps:

• Mix coffee, mashed peach, garlic, ginger, vinegar (if using it), salt, pepper, and oil in a small bowl, use your hands to mash and mix, getting the juice out of the peach.
• Cut ribs into 6-inch racks. Place ribs on a large sheet pan or parchment paper.
• Slather peach mix onto ribs and spread and pat down. Do this on both sides, use all of the rub, then wrap up the ribs with plastic wrap or foil and refrigerate overnight.
• When ready to cook, heat the broiler to 500F.
• Use a roasting rack or cooling rack over the sheet pan to cook ribs on so the air circulates all around them. Sear ribs under the broiler for 3 minutes on each side.
• Lower the heat to 300F and place ribs on the middle rack. Cook for 3 to 3 1/2 hours.
• Remove from oven, place on large cutting board, and use large chef's knife or cleaver to cut ribs apart.
• INSTANT POT INSTRUCTIONS IN NOTES BELOW.

UNCLE BUC'S COFFEE MEAT RUB

Steps:

• Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke.
• In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired.

HOMEMADE COFFEE RUB RECIPE

Steps:

• Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings. Store in an airtight container for up to a month.

BOBBY FLAY'S RIB RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

COFFEE CHILI RUBBED BEEF SHORT RIBS

Steps:

• Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
• Preheat the oven to 350ºF (180ºC).
• Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
• Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.).
• Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.

COFFEE-CRUSTED PRIME RIB

Steps:

• In a small bowl, combine the first 9 ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight. , Remove roast from refrigerator 1 hour before grilling; brush with oil. , Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.

SINGAPORE COFFEE RIBS RECIPE BY TASTY

Steps:

• Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
• Set aside and let it marinade in the fridge for 30-60 minutes.
• Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
• Combine all the sauce ingredients in a frying pan and bring to a simmer.
• Reduce until the sauce thickens and thinly coats the back of a spoon.
• Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
• Remove the dried chillies and cinnamon stick before serving.
• Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
• Enjoy!

COFFEE RUB PRIME RIB

Steps:

• Preheat oven to 450 degrees F.
• Combine coffee rub ingredients into a small bowl and mix together.
• Rub the spice mixture heavily, all over the entire prime rib.
• Place prime rib into a small roasting pan onto a roasting rack. You don't want the prime rib sitting directly on the bottom of the pan.
• Place prime rib into the oven and cook at 450 degrees for 30 minutes.
• Combine the horseradish ingredients in a small bowl, stirring to combine, and place in the refrigerator until time to serve.
• Reduce heat down to 325 degrees F. after 30 minutes, then cook for the remaining time as per the package directions (usually about 15 min. per pound)
• Using a meat thermometer, check the internal temperature to ensure it's cooked to the level you prefer. Typically medium rare = 130-135 degrees, medium = 135-140 degrees, medium well 140-150 degrees and well done 155+ degrees.
• Once the temperature has reached the desired level, remove prime rib from oven and let rest for 20-30 minutes. NOTE: the internal temperature will typically rise about 5 degrees as it rests, so keep that in mind when checking the temperature.
• Slice and serve with homemade horseradish sauce.

SINGAPOREAN COFFEE RIBS

Steps:

• In a medium-sized bowl, marinate the ribs at room temperature for at least 30 minutes in egg whites along with a pinch of salt. Using your hands, rub in the corn starch, making sure that it partially coats all of the ribs. Allow them to sit for 10 minutes.
• In a high-sided pot, heat the peanut oil to 350 degrees F and deep fry the ribs for about 5 minutes, or until roasting needle comes out clear, and set aside. Meanwhile, in a separate pan, add 1/2 cup of water, the instant coffee mix, oyster sauce and one chile and simmer over medium heat until sauce thickens.
• While simmering, add the sugar and allow the sauce to caramelize. Add the ribs to the pan and gently toss until they are fully coated and little sauce remains.
• Serve with a dust of cinnamon powder and top with chopped spring onions and the remaining chile.

COFFEE RUBBED RIB ROAST

Steps:

• Combine all spice ingredients to make a rub. Evenly season rib roast; cover with plastic wrap and refrigerate at least one hour, overnight preferred.
• Preheat oven to 450°F232°C and place roast in a roasting pan or on a wire rack in a sheet pan; roast for 15 minutes. Reduce heat to 350°F177°C, roast approximately 1 hour 45 minutes until roast reaches an internal temperature of 125°F52°C for medium rare doneness.
• Allow roast to rest for 15 minutes before slicing.