St. Louis Pork Ribs

SAVORY

Dec 13

Coffee Dry Rub, Mustard, Cocoa Bitters, Banana Whiskey

Chef Quy Hoang of Blood Bros. BBQ | Houston, TX

INGREDIENTS

Cocoa Glaze:
3 cups turbinado sugar
¾ cup whole grain mustard
⅓ cup apple cider vinegar
½ cup banana-flavored whiskey (preferably Howler Head)
1 cup Angostura cocoa bitters

Dry Rub:
1 cup dark brown sugar
3 tablespoons kosher salt
2 tablespoons instant coffee
2 teaspoons mustard powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon sweet smoked paprika

To Assemble and Serve:
4 racks St. Louis pork ribs

METHOD

For the Cocoa Glaze:
In a saucepan over medium-high heat, bring all ingredients to a boil. Once boiling, reduce heat and let simmer 15 minutes. Let cool to room temperature, then transfer to an airtight container and refrigerate.

For the Dry Rub:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
Prepare and heat a smoker to 250°F. On a work surface, generously season ribs with Dry Rub. Smoke 4 hours, or until tender. In a small saucepan over low heat, warm Cocoa Glaze. Once ribs are smoked, spoon Cocoa Glaze over ribs while still hot. Let cool to room temperature, then slice and serve.

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