With the weather reflective of the depths of winter, it’s about time to treat ourselves whilst turning our attention to indulgent spring/summer style foods to lift our spirits. Taking this weeks recipe advice from ‘We Are Lady And Pups – home-cooking with extreme prejudice‘ they offer a rustic all-American twist to gourmet dining, whilst presenting a unique home-made way around classic cooking. Their suggestion of how to create Coffee Crusted BBQ Style Beefs Ribs is reminiscent of Southern American dining, whilst satisfying cravings of delicious Americano flavours – sure to make a smoking impact on mouth-watering meal suggestions.
Time consuming yet worth it, this beef ribs recipe is easy to create whilst not needing a lot of attention whilst cooking. Presenting the perfect idea of how to compensate for the obvious missing smoke, We Are Lady and Pups have thought of a quick fix of using freshly ground espresso beans and Spanish smoked paprika to create a crackling flavorsome outer, whilst making the slow cooked beef especially succulent.
Breaking down the recipe into simple stages whilst offering easy to create serving suggestions, check out the steps below to introduce smoked Southern dining into your cooking repertoire…
– 2,300g of bone-in beef ribs
– 1/3 cup of dark roasted coffee beans
–1/3 cup of black peppercorn
– 8 tbsp of sea salt
– 2 tbsp of Spanish smoked paprika
(Due to the length of time taken to cook – it is suggested to start at 8 am in the morning to have the ribs ready for dinner)
– 8:00 am Preheat the oven on 500°F / 260°C
– 8:00 am – 8:10 am Coarsely grind the coffee beans into a spice grinder then set aside. Then grind the black peppercorn and sea salts together until the biggest piece of peppercorn is 1/2 – 1/4 pieces. Mix evenly the ground coffee, peppercorns and sea salt together with the smokes paprika.
– 8:20 am – 12:30 pm Transfer all the ribs onto double-sheets of heavy-duty aluminum foils. Wrap the ribs into the foil and make sure there’s no openings anywhere. Place the entire “pouch” on top of a baking rack and score a few slits on the bottom of the pouch with a small knife (for draining). Then place the baking rack on top of a baking sheet to catch the draining. Place the entire thing back in the 300ºF/150ºC oven and roast for 4 hours.
– 12:30 pm – 7:30 pm After 4 hours, turn the heat down to 220ºF/100ºC, and slow-roast for another 7 hours. During the entire time you could check the tenderness of the ribs once or twice. If by the end of 7 hours, a fork cannot be easily inserted into the meat, I would suggest turning the heat back up to 300ºF/150ºC again, and do a final push for 1~2 hours. The final product should be sticky, tender and gelatinous. A darker shade of pink should develop along the outer surface of the muscle tissue.
– 7:30 pm – 8:30 pm Sprinkle with fine sea salt and eat with a bit of Dijon mustard. You could chop the meat up into pieces, or just dig into it straight-up in true carnivores-style.