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Time to start grilling season in full force. The weather is turning nicer and hopefully we will be able to be outside more.
By Anthony Salemme, contributing chef
Rib Rub (makes about 3 cups of rub; save the rest for future grilling )
1 cup ground espresso
¾ cup brown sugar
1/8 cup onion powder
1/8 cup garlic powder
½ cup chili powder
¼ cup smoked paprika
¼ cup paprika
1/8 cup cumin
1/8 cup crushed red pepper flakes
¼ cup kosher salt
1 Tbs. cinnamon
1 tsp. allspice
1 Tbsp. coriander
1 Tbsp. oregano
1 Tbsp. fennel seed
1 rack baby back pork ribs
Pat ribs dry and rub 1/3 cup rub on each side of rack. Let sit uncovered in the refrigerator 3 – 4 hours or overnight. Be sure to get all the silver skin tendon off the back of the ribs so the rub will flavor the meat.
Wrap in double layer of foil and bake at 325 for 1.5 hr.
Grill on medium heat for additional 45 minutes.
Brush glaze on each side and cook for additional 15 min.
Let meat rest for 10 minutes the slice and serve.
Spicy Coffee Glaze
1 cup red pepper or jalapeno jelly
1 cup brewed coffee
½ cup honey
¼ cup balsamic vinegar
Combine in small pan bring to a boil, then take off the heat and cool.
Anthony Salemme, Personal Chef & Massage Therapist
Instagram at @mealpvd