Chilli and Coffee Baked Ribs

Serves 2 – easily doubled to serve 4
For the sauce: heat the oil in a heavy pan and saute onions until translucent. Add the other ingredients,
whisking to combine, and bring to the boil. Simmer to reduce the sauce by half. Keep to one side.
For the ribs: place ribs in a large pan and cover with cold water. Add the cider vinegar and bring to the boil.
Simmer for ten minutes then drain. Place in a roasting tray. Mix the dry spices together and rub over both
sides of the ribs.
To cook: preheat oven to 180degC. Brush ribs generously with the sauce and roast for ten minutes.
Brush with more sauce and roast a further 15 minutes. Remove from oven and leave to rest, covered with foil,
for ten minutes. Serve with the extra sauce, baked potatoes with sour cream and a salad or coleslaw.
Tip: you can make the sauce several days ahead and keep covered in the fridge.
Chilli and Coffee Baked Ribs
Sauce:
1 tbsp olive oil
1 small onion, finely chopped
125ml (1/2 cup) strong coffee
65ml (1/4 cup) tomato ketchup
2 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp treacle
2 tsp Worcestershire sauce 1/2 tsp mustard
1/2 tsp Mc Cormick’s Mexican chilli powder
1/2 tsp ground cumin
pinch cinnamon
pinch cayenne pepper
Ribs
2 racks American-style pork ribs (approx 1kg)
2 tbsp cider vinegar
1 tbsp Mc Cormick’s Mexican chilli powder
2 tsp ground cumin pinch cayenne pepper
1/2 tsp salt
1/2 tsp black pepper