Ribs cooked on the grill are both tender and flavorful. When the meat falls off the bone, you know they are cooked perfectly. Baste the ribs with a homemade barbeque sauce using local honey and locally roasted coffee.
Barbeque Baby Back Ribs
4 main-course servings or 8 appetizer servings
2 racks baby back pork ribs (about 4 pounds)
1 tablespoon course ground salt (sea salt)
1 tablespoon course ground pepper
(Salt and pepper can be substituted with 1 tablespoon Lawry's seasoning salt or McCormick's garlic pepper)
1 head of garlic
1 tablespoon olive oil
Local Barbeque Sauce (recipe follows)
Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil.
Remove the thin membrane from the back of each rack of ribs. Slip a sharp object between bone and rib to loosen membrane, then grab membrane with a kitchen towel and peel back from ribs. Discard membrane.
Season both sides of rack of ribs with salt and pepper (or seasoning substitute). Over season the ribs and rub the season into ribs, some will fall off during cooking. Place ribs (and garlic, recipe below) on baking sheet and place in oven for 2 hours until meat is very tender and almost falling off the bone.
Place full head of garlic in a square of aluminum foil. Drizzle olive oil over top and wrap foil around garlic to enclose. Place in oven with ribs for 45 minutes, then remove garlic from oven and set aside.
One half hour before serving, transfer ribs to a preheated grill. Brush ribs with barbeque sauce and cover grill. Turn and baste ribs with barbeque sauce every 10 minutes, for about 30 minutes total. Cut racks into individual ribs or 4 rib sections and serve.
Local Barbeque Sauce
roasted garlic, mashed (recipe above)
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
1/2 cup strong coffee (or instant espresso)
In a bowl, mix all ingredients until well blended. Baste ribs with barbeque sauce while grilling. Barbeque sauce can be made ahead and stored in refrigerator for up to 2 weeks.
Local Ingredients used in the barbeque sauce include Opa's Honey harvested from hives in Camden, Maine on Mt. Battie and Ragged Mountain, Sewall's Organic Cider Vinegar and a strong brewed coffee from Rock City Coffee Roasters.