I've tried this with a bunch of the suggestions used above, but I've added a new wrinkle I discovered by accident and it worked like a charm! It's pretty much exactly the same as Kathy's review from above with a couple extra additions to give it kind of a smoky/chocolatey/flavor in the end that was one of those happy kitchen accidents you have when rooting through the pantry. I followed Cathy's ingredients to the letter, but I also added a tsp of raw cocoa powder along with a Tbsp of dark, fresh ground coffee (on a fine espresso grind) to the mix. I used Level Ground Trading Company's brand of Bolivia coffee, which is my go-to morning coffee, so I thought, "Why the heck not? Let's try it on ribs too!" So I added the ground coffee, cocoa and just a tad more sugar to balance out the bitterness of the previous 2 ingredients and it gave it a real smoky, sweet aftertaste even before adding BBQ sauce. It was almost reminiscent of these ribs I had in Cuba once. Not quite exact, but it was a happy accident worth trying. And I would also recommend adding a dash or 2 (or 1/2 tsp or more) of fresh, ground ancho chile powder or guajilo chile powder as this combo of coffee, sugar, cocoa and chilies is big time in the the Caribbean way of doing things. Not that I'm an expert. Far from it! But it made the ribs super smoky, chocolately and with the sweet with the BBQ sauce added in the last 15 minutes out of the foil to finish them under the broiler, it was amazing! I hope you try & like it!
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I've tried this with a bunch of the suggestions used above, but I've added a new wrinkle I...