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Pork Ribs with Coffee Basting Sauce

Pork Ribs with Coffee Basting Sauce


Lip smackingly good ribs with a coffee glaze – delicious any time of year.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 4:15 hours
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Pork Ribs
2 kg pork ribs, cut into 500 g portions

Coffee Basting Sauce
⅓ C (80 ml) double espresso
⅓ C (80 ml) your favourite BBQ sauce
⅓ C (80 ml) Ketcap Manis (sweet Indonesian soy sauce)
2 tsp (10 ml) Sambal Oelek paste
2 tsp (10 ml) fresh ginger, finely grated
1 Tbsp (15 ml) cornflour

To serve
2-3 spring onions, thinly sliced
2 Tbsp (30 ml) sesame seed

Pork Ribs
Preheat the oven to 75 °C.
Season the ribs with salt. Place into a roasting dish and put into the oven to slow cook for 4 hours.

Coffee Basting Sauce
While the ribs are in the oven, combine the coffee, BBQ sauce, Ketcap Manis, Sambal Oelek paste and ginger and mix well.
Add half a cup of the coffee basting sauce mixture to the cornflour and mix to form a slurry.
Add the slurry back into the coffee sauce, stir and pour the mix into a small saucepan.
Warm the sauce until it starts to thicken. Check the flavouring and adjust if necessary.
Remove from the heat and leave to cool until ready to use.

Finishing the ribs on the braai
When the ribs have finished cooking in the oven, prepare and light a braai fire. Allow the coals to burn down to medium heat.
Place the ribs on the braai; if they have cooled down since being removed from the oven then allow to warm through before brushing with the basting sauce.
The reason for this is that you want the ribs to be heated through before serving but you don’t want to burn the glaze.
Generously brush the ribs with the basting sauce before turning.
Turn regularly (after about a minute or two on each side), to avoid over caramelising the meat.
Continue to cook until heated through and the sauce is evenly caramelised.
Cut the ribs into small riblets, sprinkle with sesame seeds, sliced spring onion and extra basting sauce on the side. Serve immediately.