Espresso Porter Glazed Pork Ribs
For a long time, our roasting facility was in the same building as the Palmetto Brewery in downtown Charleston. So it was a “happy accident” that one day some of our coffee got mixed in with some of their beer, and the result eventually became their Palmetto Brewery Espresso Porter.
After trying several roasts and different coffee bean combinations, they settled on a Porter style beer that uses an Espresso blend. This makes the beer both bold, yet refreshing at the same time. The coffee gives the beer a distinct roasted earthiness that pairs perfectly with a wide range of cheeses, smoked meats, and chocolate or coffee desserts.
In addition to the beer, we also found that it is delicious when used IN recipes as in this rib recipe. You will find that the glaze becomes caramelized, deep, and richly flavored when grilled, making these ribs absolutely addictive. Be sure to offer plenty of napkins when serving them!
- First make the glaze. Combine all ingredients in a pot, and let simmer for 30 minutes.
- Add the slurry to the pot. This will help thicken the glaze, so it will adhere to the ribs when grilling.
- Next, bake the ribs until they are tender.
- Finally, grill the ribs, basting with the glaze every 10 minutes or so, until they are beautifully browned with a caramelized crust.
1 12-ounce bottle Palmetto Brewery Espresso Porter
1 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon garlic powder
1 tablespoon cornstarch
- Add all the ingredients except the cornstarch to a soup pot and combine.
- Bring to a boil and then immediately reduce to a simmer.
- Let simmer for 30 minutes.
- Add 1 tablespoon of water to the cornstarch and mix to make a slurry.
- Add the slurry to the pot and stir, cooking until the mixture is thickened, about 5 minutes more.
- Season to taste with salt and black pepper.
2 racks baby back pork ribs
Espresso Porter Glaze
- Preheat the oven to 275 degrees.
- Generously season the ribs with salt and pepper.
- Wrap the ribs in foil and place on a baking sheet. Cook the ribs until tender, about 2 ½ hours.
- Remove from the oven and let cool slightly.
- Preheat the grill on medium heat.
- Lightly coat the ribs with the Espresso Porter Glaze.
- Add to the grill, basting with the remaining glaze. Turn the ribs occasionally, cooking until the meat has begun falling off the bone, about 30 minutes.
- Remove ribs from the grill, and let rest for about 10 minutes before cutting the rack into individual ribs.