Coffee Rubbed, Slow-Smoked, Baby Back Ribs with Espresso Bourbon BBQ Sauce
Memorial Day’s knocking, and at Carmel Valley Coffee Roasting Company, we’re not here to mess around with bland backyard barbecue. Say hello to our Coffee Rubbed Baby Back Ribs, slathered in an Espresso BBQ Sauce that’s got more swagger than your average cookout. We’re highlighting our Organic Foglifter® for the rub—a rich, bold blend that wakes up those ribs like a double shot at dawn—and our Organic Espresso 1940 for the sauce, a dark, velvety roast that brings the kind of depth philosophers might ponder. These ribs aren’t just food; they’re a statement, a middle finger to boring flavors, and a love letter to anyone who takes their grill game seriously.
The rub is a brainy concoction, with Organic Foglifter’s smokey, chocolatey edge mingling alongside paprika, ancho chile, and a sly pinch of cocoa that whispers sophistication without trying too hard. Turbinado sugar and spices like coriander and cumin join in, ensuring a crust that’s caramelized, smoky, and just bold enough to steal the show. Then comes the sauce, where espresso and bourbon get cozy with honey, molasses, and a kick of mustard. All together a glossy, tangy masterpiece that clings to the ribs like it’s got something to prove. Every bite is a collision of sweet, heat, and that unmistakable coffee bravado.
So, this Memorial Day, ditch the predictable and let your grill flex some intellectual muscle. Our Organic Foglifter® and Espresso 1940 aren’t just for sipping—they’re proof that coffee can dominate the plate with as much authority as it does the cup. Fire up the coals, crank the tunes, and let the aroma of these ribs tell your guests you’re not here to play it safe. This is barbecue for the bold, the curious, the ones who know great flavor is worth a little attitude. Check out the full recipe below and dig into some ribs that are as unforgettable as they are unapologetic.
Ingredients
For the Rub:
- 3 Racks of Baby Back Ribs
- 4 TBS Ground Organic Foglifter® Coffee
- 3 TBS kosher salt
- 2 TBS paprika
- 3 TBS freshly ground telicherry pepper
- 1.5 TBS chipotle or ancho chile powder
- 1.5 TBS turbinado sugar
- 2 tsp oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp Guittard cocoa powder
- 1 tsp coriander
- 1 tsp cumin
For the Sauce:
- 1 cup organic ketchup
- 3 tablespoons butter
- 2 TBS espresso bbq rub (from above)
- ¼ cup Organic 1940 Espresso
- ½ red onion minced
- ½ cup bourbon
- ½ cup apple cider vinegar
- 4 cloves garlic minced
- 6 TBS brown sugar
- 4 TBS honey
- 3 TBS mild-flavored (light) molasses
- 2 TBS Worcestershire sauce
- 1 TBS Dijon/yellow mustard
- 1 TBS soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground tellicherry black pepper
- 1 tsp mustard powder
2. Liberally apply to three racks of Baby Back Ribs.
5. Add the rest of the ingredients to the pot and cook on medium/low heat for about 30 minutes or until desired consistency.
