Baby-Back Ribs with Mostarda and Espresso Barbecue Sauce
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
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: Italian
Serves: 6
Ingredients
- 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)
Mostarda
- 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
Instructions
- In a medium bowl, mix together garlic, salt, pepper, thyme, rosemary and sage.
- Season ribs generously with salt-herb mixture. Place ribs in roasting pans, fill pans with 1/2-inch water, cover with foil.
- Bake at 325 degrees F for 3 hours or until tender. Remove from the oven, cool.
- To order, grill ribs over medium-high heat until sizzling. Drizzle ribs with olive oil, serve with ramekins of mostarda and barbecue sauce.
Mostarda
- 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.
- Serve at room temperature.
Espresso Barbecue Sauce
- 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.
- Serve at room temperature.
