Baby back ribs coated in a coffee-smoked BBQ sauce with beer Noire de Chambly





Baby back ribs

• 650 g of fresh baby back pork ribs

• ½ cup of espresso coffee beans, ground

• 1 cup of ketchup

• 512 ml of Noire de Chambly

• ¼ cup of balsamic vinegar

• ¾ cup of brown sugar  

• 1 cup of onions, roughly chopped  

• 4 whole garlic cloves

• 1 whole jalapeño pepper, sliced

• ½ cup of molasses  

• 2 tbsp. of mustard powder

• 2 tbsp. of cumin

• 6 drops of liquid smoke

• Sea salt and freshly ground black pepper to taste

A participation of

Pascal Bisson



• Pre-cook the ribs over low heat in a saucepan for 1 hour, with ½ cup of water and ½ cup (171 ml) of beer, until the meat is tender.

• Meantime, cook the other ingredients together in a saucepan. Once cooked, mix in a food processor until you get a smooth consistency.

• Cover the pre-cooked ribs in the sauce and leave to marinade in the refrigerator for 24 hours.

• Grill the sauce-coated ribs on the BBQ to mark the meat.

• Brush generously with the sauce before serving. 

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