Quarantine cooking is all about cooking all the things we wouldn’t have done before and that one thing for me are ribs. I’ve never made them before and they just seemed like this whole crazy and intricate thing. But the best part about taking on challenges like this is the absolute satisfaction at the end when the meat falls off the bone. The only thing I regret is that I only made 4 pieces of short ribs. What?!
I recently started cooking up a bunch of Szechuan dishes like mapo tofu and salt and pepper garlic shrimp. For whatever reason, I always happened to be drinking coffee and found that the two were the perfect pairing. So when Persona Coffee sent me a bag of my very own custom coffee, I decided to make Chinese style short ribs with it. They’re honestly so addicting and my favorite type of BBQ! If you know me, BBQ is one food that I hardly ever crave but I’ve been thinking about these every day since I made them. This recipe is inspired by Omnivore’s Cookbook. See below on how I added coffee to it!
- 2 pounds short ribs
- 3-4 cups of water
- 1 whole orange, sliced
- 4 cloves of chopped garlic
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons sea salt
- 3 scoops ground Persona Coffee
- 1 cinnamon stick
- 2 teaspoons cayenne pepper
- 2 tablespoons brown sugar
- 2 tablespoons Chinese chili flakes
- 4 teaspoons garlic powder
- 4 teaspoons ginger powder
- 4 teaspoons freshly ground Szechuan peppercorns
- 2 teaspoons salt
- 2 tablespoons ground Persona Coffee
- 1 cup brown sugar
- 1/4 cup hoisin sauce
- 2 tablespoons Go Go Gyoza‘s Sesame Chili Oil
- 2 tablespoons of Bachan’s Japanese BBQ Sauce
- 2 tablespoons Mikes’s Hot Honey Extra Hot
- 1 tablespoon Judge Casey’s Irish Ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- juice from half a lemon
- 1 teaspoon salt
- Put all the brine ingredients in a bowl and mix well.
- Poke holes in the bones of the short ribs with a knife so that the brine can seep in, tenderize and impart flavor.
- Add the short ribs to the brine, cover, and leave in the fridge for at least 24 hours.
- When the brined short ribs are ready, pat them dry with a paper towel.
- Mix all the dry rub ingredients together and dredge the ribs.
- Preheat the oven to 250 degrees Fahrenheit.
- Wrap each rib tightly in foil. Lay each rib on a tray, bone side down, and bake in the oven for 3 hours.
- While the ribs are baking, start creating the BBQ sauce by mixing all the ingredients together.
- Pour the BBQ sauce in a pot and cook for 10 minutes on medium heat.
- After baking, take out the ribs and slowly open the foil.
- Brush the BBQ sauce over the ribs (I didn’t have a brush so I kind of dripped it all over lol).
- Place back into the oven and broil for 10 minutes.
- Take them out and put more BBQ sauce. Careful, short ribs will be hot and may fall apart. 😉