Serves 6
82 min
Seattle BBQ Beef Ribs
Recipe GLPR8577a7492efa9d
Tender, succulent beef back ribs simmered in a flavorful broth infused with apple juice, then grilled to a glossy finish with a signature coffee-kissed BBQ sauce. This Seattle-style preparation delivers deep, smoky flavors with subtle notes of apple and molasses, finished with crisp green apple slices for a bright contrast.
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Ingredients
1 rack beef back ribs (about 3 pounds), halved crosswise
1 teaspoon seasoning salt
1 cup vegetable broth
1 cup apple juice
Water as needed to cover ribs
2 cups store-bought barbecue sauce
2 tablespoons apple cider vinegar
1 teaspoon unsulphured molasses
1 teaspoon instant espresso powder or 2 tablespoons strong brewed coffee, cooled
1 medium Granny Smith apple, thinly sliced, for garnish
Directions
Place the halved beef back ribs in a large, heavy pot. Add the seasoning salt, vegetable broth, and apple juice. Pour in enough water to submerge the ribs completely. Bring the liquid to a rolling boil over high heat.
Reduce the heat to medium-low and simmer gently for approximately 1 hour, until the meat is very tender and pulls easily from the bone. Using tongs, carefully remove the rib racks from the pot and set aside to cool slightly.
Once cooled enough to handle, cut the rib racks between the bones to separate them into individual ribs. (At this point, you can cover and refrigerate the ribs for up to 1 day if preparing ahead.)
Preheat your grill to medium heat.
In a medium mixing bowl, whisk together the barbecue sauce, apple cider vinegar, molasses, and coffee until well combined. This creates your signature glaze.
Brush the ribs generously on both sides with the glaze. Place the ribs on the preheated grill and cook for about 10 minutes total, turning occasionally and basting with additional glaze after each turn, until the ribs are deeply browned with a thick, caramelized coating.
Transfer the grilled ribs to a serving platter and garnish with the fresh, thinly sliced green apple slices. Serve immediately while hot.
