Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce is an incredible Italian dish, with two amazing sauces.  Mostarda, with fruity flavor, and Espresso, which adds a little zing!
Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce

Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 6
  • 16 garlic cloves, minced
  • 1 Cup Kosher salt
  • 1/4 Cup black pepper
  • 1/4 Cup fresh thyme, chopped
  • 1/4 Cup fresh rosemary, chopped
  • 3 Tablespoons fresh sage, chopped
  • 6 pounds baby-back ribs
  • extra virgin olive oil as needed
  • 1 Cup Mostarda (recipe follows)
  • 1 Cup Espresso barbecue sauce (recipe follows)
  • 1 pound dried cherries, coarsely chopped
  • 1 pound dried apricot, coarsely chopped
  • 1 pound dried figs, halved
  • 1 pound raisins
  • 1 pound pear, small dice
  • 5 Cups Riesling
  • 4 Cups sugar
  • 4 ounces whole-grain mustard
Espresso Barbecue Sauce
  • 2 Tablespoons olive oil
  • 2 yellow onions, chopped
  • 1 gallon ketchup
  • 3/4 Cup Balsamic vinegar
  • 1/2 Cup brown sugar
  • 1/4 Cup Worcestershire sauce
  • 2 Tablespoons paprika
  • 1 Tablespoon plus 1 teaspoon espresso powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  1. In a medium bowl, mix together garlic, salt, pepper, thyme, rosemary and sage.
  2. Season ribs generously with salt-herb mixture. Place ribs in roasting pans, fill pans with 1/2-inch water, cover with foil.
  3. Bake at 325 degrees F for 3 hours or until tender. Remove from the oven, cool.
  4. To order, grill ribs over medium-high heat until sizzling. Drizzle ribs with olive oil, serve with ramekins of mostarda and barbecue sauce.
  1. In a pot over medium heat, combine ingredients. Turn the heat to low and cook, stirring occasionally, until fruit softens and sauce thickens, about 20 minutes.
  2. Serve at room temperature.
Espresso Barbecue Sauce
  1. In a large pot over medium heat, heat oil. Stir in onion and garlic, sweat until softened. Stir in ketchup, vinegar, sugar, Worcestershire, paprika, espresso powder, cayenne and salt; reduce heat to low. Cook, stirring occasionally, for 20 to 25 minutes.
  2. Serve at room temperature.


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