This uniquely American rub for ribs features coffee, cocoa powder and warm fragrant spices. Lush cashew butter is added to some of the rub, turning it into a mole sauce to use as a mop for the ribs on the grill.
15m
PREP TIME
1hr 5m
COOK TIME
597
CALORIES
15
INGREDIENTS
Servings: 6
Ingredients
- Ribs
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon instant coffee granules
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons McCormick Gourmet™ Ancho Chile Pepper
- 1 1/2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 1 1/2 teaspoons McCormick® Sea Salt Grinder
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 3 pounds pork baby back ribs
- Mole Mop Sauce
- 1 tablespoon Coffee Rub
- 1/2 cup chicken stock, heated
- 1/3 cup cashew butter
- 1/3 cup chopped fresh cilantro, divided
- 2 tablespoons fresh lime juice
INSTRUCTIONS
- 1 Preheat oven to 375°F. For the Coffee Rub, mix all ingredients except ribs in small bowl until well blended. Reserve 1 tablespoon for the Mole Mop Sauce. Rub remaining Coffee Rub evenly over ribs. Place ribs in single layer on foil-lined roasting pan. Cover with foil
- 2 Bake 1 hour or until meat starts to pull away from bones. Just before grilling, prepare the Mole Mop Sauce. Mix chicken stock, cashew butter, 2 tablespoons of the cilantro, lime juice and reserved Coffee Rub in medium bowl until well blended
- 3 Grill ribs over medium-high heat 1 to 2 minutes per side or until evenly browned, basting with some of the Mole Mop Sauce. Transfer ribs to serving platter. Add 1 tablespoon of the remaining cilantro to remaining Mole Mop Sauce. Brush onto ribs. Sprinkle with remaining cilantro
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