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More Appetizers Recipes You'll Love
Watch Me Make It
These party ribs turn a rack of baby backs into individual, sauce-coated pieces with plenty of surface for bark and glaze. The coffee bourbon rub and espresso barbecue sauce create a rich, glossy finish suited to sharing.
Because the ribs are separated before smoking, they are easy to serve and each piece gets direct exposure to heat and smoke. After the bark develops, a covered foil-pan finish tenderizes the ribs before the final glaze sets.
Why This Recipe Works
Individual ribs have more exposed surface than a whole rack, helping them develop an even bark and take on a thorough coating of sauce. Leave space between the pieces on the grates so heat and smoke can circulate rather than steam the ribs.
Use the ribs' appearance along with the cooking time during the first stage. They are ready to move to the pan when the exterior has developed an established bark and deep mahogany color.
Ingredients
- 1 rack baby back ribs
- 3 tablespoons PS Seasoning Eye Opener Coffee Bourbon BBQ Rub
- 4 tablespoons butter
- ¼ cup brown sugar
- ½ cup prepared espresso BBQ sauce, plus more for finishing
- Espresso BBQ Sauce
- ½ cup ketchup
- ¼ cup brown sugar
- ¼ cup freshly brewed espresso
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
How to Make It
Preheat your smoker to 275°F. Remove the membrane from the ribs and slice between each bone to create individual party ribs.
Season the ribs generously on all sides with PS Seasoning Eye Opener Coffee Bourbon BBQ Rub. Arrange the ribs directly on the smoker grates, leaving space between each piece.
Smoke for approximately 1 ½-2 hours until the bark develops and the ribs have a deep mahogany color. While the ribs smoke, combine the ketchup, brown sugar, espresso, apple cider vinegar, Worcestershire sauce, Dijon mustard, and butter in a saucepan.
Bring to a gentle simmer over medium-low heat and cook for 10-15 minutes, stirring occasionally, until the sauce becomes thick and glossy. Transfer the ribs to a foil pan. Add the butter, brown sugar, and ½ cup of the espresso BBQ sauce.
Toss the ribs to coat evenly, then cover tightly with aluminum foil. Return the pan to the smoker for approximately 45-60 minutes until the ribs are tender.
Remove the foil, add additional espresso BBQ sauce, and toss until every rib is generously coated. Return to the smoker uncovered for 10-15 minutes until the sauce sets into a sticky, glossy glaze.
Remove from the smoker and rest for 5 minutes before serving.
Tips and Variations
Avoid opening the smoker more than necessary while the ribs are developing bark. Releasing heat repeatedly can slow cooking and color development.
Keep the foil pan tightly covered during the tenderizing stage so the butter, sugar, and sauce remain concentrated around the ribs. Tossing the pieces before the final uncovered cook helps give each one an even glaze.
Frequently Asked Questions
Do I need to remove the membrane from the ribs?
Yes. Remove the membrane before slicing the rack between each bone into individual party ribs.
How long do the ribs smoke before they are wrapped?
Smoke the seasoned ribs at 275°F for about 1 ½ to 2 hours, until they develop a deep mahogany bark.
What goes into the foil pan with the ribs?
Add 4 tablespoons butter, ¼ cup brown sugar, and ½ cup prepared espresso BBQ sauce. Toss the ribs to coat, then cover the pan tightly with foil.
How do I know when the espresso BBQ sauce is ready?
Simmer the sauce over medium-low heat for 10 to 15 minutes, stirring occasionally, until it is thick and glossy.
How do I finish the ribs for a sticky glaze?
After the ribs are tender, remove the foil, toss them with additional espresso BBQ sauce, and return them to the smoker uncovered for 10 to 15 minutes. Rest for 5 minutes before serving.
Serving Ideas
For an optional contrast to the rich, sweet glaze, serve the ribs with crisp coleslaw. Roasted vegetables also make a simple savory side.
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More Appetizers Recipes You'll Love
Ingredients
- 1 rack baby back ribs
- 3 tablespoons PS Seasoning Eye Opener Coffee Bourbon BBQ Rub
- 4 tablespoons butter
- ¼ cup brown sugar
- ½ cup prepared espresso BBQ sauce plus more for finishing
- Espresso BBQ Sauce
- ½ cup ketchup
- ¼ cup brown sugar
- ¼ cup freshly brewed espresso
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
Instructions
- Preheat your smoker to 275°F.
- Remove the membrane from the ribs and slice between each bone to create individual party ribs. Brush on about 1oz of coffee or espresso for a binder
- Season the ribs generously on all sides with PS Seasoning Eye Opener Coffee Bourbon BBQ Rub.
- Arrange the ribs directly on the smoker grates, leaving space between each piece.
- Smoke for approximately 1 ½-2 hours until the bark develops and the ribs have a deep mahogany color.
- While the ribs smoke, combine the ketchup, brown sugar, espresso, apple cider vinegar, Worcestershire sauce, Dijon mustard, and butter in a saucepan.
- Bring to a gentle simmer over medium-low heat and cook for 10-15 minutes, stirring occasionally, until the sauce becomes thick and glossy.
- Transfer the ribs to a foil pan. Add the butter, brown sugar, and ½ cup of the espresso BBQ sauce.
- Toss the ribs to coat evenly, then cover tightly with aluminum foil.
- Return the pan to the smoker for approximately 45-60 minutes until the ribs are tender.
- Remove the foil, add additional espresso BBQ sauce, and toss until every rib is generously coated.
- Return to the smoker uncovered for 10-15 minutes until the sauce sets into a sticky, glossy glaze.
- Remove from the smoker and rest for 5 minutes before serving.
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