These easy to make Coffee Brushed Barbecue Ribs are bold in more ways than one!
Looking back on my childhood, there are certain things about my dad that stand in the forefront of my mind. Good things.
The funny little nicknames he would call us.
The father-daughter camp-outs.
Sitting with him in a floral velvet chair, reading bedtime stories.
Dad’s ability to weave a memory into a colorful tale of years past. He could make some of the horrors of his own childhood sound like classic fairytales!
His “workshop”, which was the corner of our garage, where he made wooden things. Mostly little cars, name plates and Christmas ornaments.
Dad’s love of history and antiques.
Dad’s obsession for coffee, at least 2 pots a day. And of course, his extensive coffee cup collection to keep up with the addiction.
Dad’s love for grilling and smoking meat. He had an enormous smoking cabinet that was the envy of every man in our suburban neighborhood.
Along with fond memories and associations, my dad has taught me many important lessons over the years, both directly and indirectly. He taught me to say what I mean, and mean what I say. He taught me to work hard…without whining about it. He taught me that respect must be earned, not demanded.
He taught me that life doesn’t always dish out what you want, but you can still move forward with a positive attitude! He taught me that Faith, Integrity, and Extending Grace To Others, are the highest virtues one can hold.
Thankful doesn’t quite cover how I feel about him.
Three aromas I always identify with my father are sawdust, coffee, and hickory-smoke.
Every time I smell one of these, I draw in a deep, placid breath and I’m immediately overcome with warm thoughts of him. It’s no wonder, that when I think of making a meal for dad, I feel the urge to combine large slabs of meat and coffee!
Introducing Coffee Brushed Barbecue Ribs!
A flavor combo that’s true to traditional (mid-western) BBQ sauces, plus a dark bitter undertone. The coffee, molasses and whiskey add depth of flavor that is strikingly distinct. Slather this on tender, juicy baby back ribs and grill to produce a crusty bark like no other. The succulent shreds of pork and smoky, caramelized crust are a carnivorous monument, able to birth a sense of one’s proper place in the food chain.
Love you dad!
I don’t have a smoking cabinet like dad’s, so I improvise by steaming the Coffee Brushed Barbecue Ribs in the oven with a little liquid smoke to mimic the flavor.
Then I grill them to crisp up the fat and develop that famous “bark” required of GOOD ribs. It works best on the grill, but you could also do this under the broiler–just be careful! BBQ sauce burns FAST under the broiler!
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