Spiced Chicory Beef Ribs

Chicory coffee grounds and coarse turbinado sugar create a robustly flavored crust as these hearty beef ribs roast.

Spiced Chicory Beef Ribs
Yields: 6-8 servings
  • 2 tablespoons turbinado sugar
  • 1 tablespoon chicory coffee grounds
  • 1½ teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon orange zest
  • ¼ teaspoon crushed red pepper
  • 2 (3-pound) racks beef back ribs
  1. In a small bowl, stir together turbinado sugar, coffee grounds, paprika, salt, garlic powder, onion powder, orange zest, and red pepper.
  2. Pat ribs dry. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard. Sprinkle both sides of ribs with coffee mixture. Cover with plastic wrap, and refrigerate overnight.
  3. Preheat oven to 225°. Line a large rimmed baking sheet with foil, and top with a wire rack. Place ribs on prepared pan.
  4. Bake until a meat thermometer inserted in center registers 195°, 7 to 8 hours, depending on thickness of ribs. Let stand for 10 minutes before serving.



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