Boneless Coffee Pork Ribs with Roasted Garlic with Teriyaki Sauce
Serves 8 to 10.
Sometimes you just want to eat meat and forget about all the bones in ribs. This recipe uses the pork loin and produces a tender succulent boneless rib. A slow braising process allows for maximum tenderness with lots of flavor.
INGREDIENTS
1 x 3-4 lb boneless pork loin
1/2 cup coffee rub
1 red onion
1 - 2 scotch bonnet peppers, sliced
1 bottle beer
1/2 cup coffee
METHOD
1. Using a sharp knife slice the pork loin into 3 equal pieces. Slice the pork horizontally the length of the loin. The pieces should look similar to a back rib but with out the bones.
2. Rub the "boneless pork rib" with the coffee seasoning making sure to push the spices into the flesh of the pork. Place onions and hot peppers into an ovenproof glass dish and then place the "rib" on top. Pour in the beer and coffee.
3. Preheat oven to 375 degrees F.
4. Cover tightly with tin foil and braise for 1.5 hours.
5. Remove from oven and let cool.
6. For the teriyaki sauce combine the roasted garlic, soy sauce, brown sugar, honey, vinegar, oyster sauce and green onions in a saucepot. Bring mixture to a boil add in water and cornstarch mixture too thick. Reduce heat to low and simmer sauce, stirring occasionally for 5 minutes. Season to taste with salt.
7. Preheat grill to medium high.
8. Place cooked "boneless pork ribs" on grill and grill for 3 to 4 minutes per side until lightly charred and hot basting liberally with teriyaki sauce.
9. Remove from grill and slice into 1 inch thick slices (these should resemble ribs).
10. Transfer to a serving platter and serve. Serve with extra teriyaki sauce for dipping. It's all meat baby. No bones about it.
Roasted Garlic Teriyaki Sauce 2 heads - roasted garlic, about 18 cloves, smashed
1/4 cup - soy sauce
1/4 cup - brown sugar
1/4 cup - honey
1/4 cup - rice wine vinegar
1/4 cup - coffee
1/4 cup - oyster sauce
2 - green onions, thinly sliced
2-3 tsp. -cornstarch mixed with water
Makes approximately 2 cups.
I love the flavor of coffee and it has a wonderful place rubbed on beef and lamb especially when you use Jamaican Blue Mountain Coffee.
METHOD
INGREDIENTS
1. Using the back of a heavy fry pan crush the coffee beans. I do not recommend using a coffee grinder because the coffee needs to be coarse not finely ground as it will then be like the texture of sand.
2. Mix the crushed coffee beans, garlic, olive oil, rosemary, parsley, black pepper, molasses and balsamic vinegar. Season to taste with salt.
3. Store in a sealed container and refrigerate
.
1/2 cup - Jamaica Blue Mountain Coffee Beans
6 cloves - garlic, minced
1/4 cup - olive oil
1/4 cup - chopped fresh rosemary
1/4 cup - chopped fresh parsley
1/4 cup - cracked black pepper
2 tbsp. – molasses
2 tbsp. - balsamic vinegar
salt to taste
Rice and peas and a green salad are great with this.
A Ted Reader Recipe
http://www.kingoftheq.com/
Serves 8 to 10.
Sometimes you just want to eat meat and forget about all the bones in ribs. This recipe uses the pork loin and produces a tender succulent boneless rib. A slow braising process allows for maximum tenderness with lots of flavor.
INGREDIENTS
1 x 3-4 lb boneless pork loin
1/2 cup coffee rub
1 red onion
1 - 2 scotch bonnet peppers, sliced
1 bottle beer
1/2 cup coffee
METHOD
1. Using a sharp knife slice the pork loin into 3 equal pieces. Slice the pork horizontally the length of the loin. The pieces should look similar to a back rib but with out the bones.
2. Rub the "boneless pork rib" with the coffee seasoning making sure to push the spices into the flesh of the pork. Place onions and hot peppers into an ovenproof glass dish and then place the "rib" on top. Pour in the beer and coffee.
3. Preheat oven to 375 degrees F.
4. Cover tightly with tin foil and braise for 1.5 hours.
5. Remove from oven and let cool.
6. For the teriyaki sauce combine the roasted garlic, soy sauce, brown sugar, honey, vinegar, oyster sauce and green onions in a saucepot. Bring mixture to a boil add in water and cornstarch mixture too thick. Reduce heat to low and simmer sauce, stirring occasionally for 5 minutes. Season to taste with salt.
7. Preheat grill to medium high.
8. Place cooked "boneless pork ribs" on grill and grill for 3 to 4 minutes per side until lightly charred and hot basting liberally with teriyaki sauce.
9. Remove from grill and slice into 1 inch thick slices (these should resemble ribs).
10. Transfer to a serving platter and serve. Serve with extra teriyaki sauce for dipping. It's all meat baby. No bones about it.
Roasted Garlic Teriyaki Sauce 2 heads - roasted garlic, about 18 cloves, smashed
1/4 cup - soy sauce
1/4 cup - brown sugar
1/4 cup - honey
1/4 cup - rice wine vinegar
1/4 cup - coffee
1/4 cup - oyster sauce
2 - green onions, thinly sliced
2-3 tsp. -cornstarch mixed with water
Makes approximately 2 cups.
I love the flavor of coffee and it has a wonderful place rubbed on beef and lamb especially when you use Jamaican Blue Mountain Coffee.
METHOD
INGREDIENTS
1. Using the back of a heavy fry pan crush the coffee beans. I do not recommend using a coffee grinder because the coffee needs to be coarse not finely ground as it will then be like the texture of sand.
2. Mix the crushed coffee beans, garlic, olive oil, rosemary, parsley, black pepper, molasses and balsamic vinegar. Season to taste with salt.
3. Store in a sealed container and refrigerate
.
1/2 cup - Jamaica Blue Mountain Coffee Beans
6 cloves - garlic, minced
1/4 cup - olive oil
1/4 cup - chopped fresh rosemary
1/4 cup - chopped fresh parsley
1/4 cup - cracked black pepper
2 tbsp. – molasses
2 tbsp. - balsamic vinegar
salt to taste
Rice and peas and a green salad are great with this.
A Ted Reader Recipe
http://www.kingoftheq.com/