Coffee-Rubbed Ribs on Crostini
Servings: 4
Prep Time: 2 hours
Ingredients
2 lb. baby-back pork ribs
1 baguette (sliced)
3 Tbsp. ground coffee
2 Tbsp. salt
1 1/2 Tbsp. paprika (for ribs)
1 tsp. coriander
1/4 cup brown sugar
1 Tbsp. garlic powder
1 tsp. black pepper
barbecue sauce (see description for a homemade sauce recipe)
4 Tbsp. chives (chopped)
8 oz. sour cream
1 cup pickled red onions
Cooking:
1. Prep the baby back ribs by carefully peeling the membrane from the underside and place on a baking sheet.
2. Preheat the oven to 275°F.
3. Mix together the ground coffee, salt, paprika, coriander, brown sugar, garlic powder, and black pepper and sprinkle all over both sides of the ribs.
4. Cover the ribs tightly with a sheet of tin foil and bake for 2-3 hours.
5. When the ribs are done and have reached an internal temperature of 180°F, remove from the oven and set aside. When cool enough to handle, remove the meat from the bones and shred, using your hands or two forks.
6. Slice a baguette and place the slices on a baking sheet. Drizzle with olive oil.
7. Broil for 1-2 minutes until golden brown.
8. Top the baguette with some of the shredded pork ribs, drizzle with BBQ sauce (recipe for homemade sauce in the description).
9. Top with a dollop of sour cream, pickled red onion, and chopped chives.
Courtesy of the National Pork Board, Des Moines, Iowa.