The other day my local market had a shitload of buffalo ribs for super cheap and while I was skeptical because I dislike beef ribs, I decided to go for it. I could have just prepared them the way I make all
my ribs but I wanted to do something different. When I think of buffalo I think of the wild west, which makes me think of cowboys (go Redskins!), which makes me think of morning campfires, which makes me think of coffee. Coffee it is. Just a little peek into the thought process of a super genius. Let's begin:
This picture was taken post soak and you can see how the coffee affected the color of the meat. I whisked together 3c
coffee (let it cool to room temperature, dumbass), 2c water, 1/4c brown sugar, 1/4c honey, 1/4c pancake syrup, and 2tbl sea salt. I made sure the ribs were completely submerged and I let them sit in the fridge for 24 hours. The flavor was pretty intense so I would suggest about 8-12 hours. You can trim the fat if you want but since I am not a total fucking idiot I didn't touch it. The weather was nasty outside so I was forced to cook these in my oven. Let it preheat to 200 deg and toss in your ribs.
While your ribs are in the oven, start making your
BBQ sauce. I used my regular recipe but instead of stock I used coffee. It turned out super fantastic and I would highly recommend it.
My rack of ribs was only 1.25lbs so after an hour I dropped the temp to 175 deg and after another 45 min I started basting it with the coffee
BBQ sauce. I like my sauce cooked on and not applied at the end. Let it go for another 20-30 min and then pull it. Let it cool for ten minutes before slicing. To slice them, hold the ribs vertically (cut bone up) and slice down between the bones.
Unlike pork, buffalo is best medium-rare to rare. Red meat should be consumed red, not fucking brown. Eat it.
This picture was taken post soak and you can see how the coffee affected the color of the meat. I whisked together 3c coffee (let it cool to room temperature, dumbass), 2c water, 1/4c brown sugar, 1/4c honey, 1/4c pancake syrup, and 2tbl sea salt. I made sure the ribs were completely submerged and I let them sit in the fridge for 24 hours. The flavor was pretty intense so I would suggest about 8-12 hours. You can trim the fat if you want but since I am not a total fucking idiot I didn't touch it. The weather was nasty outside so I was forced to cook these in my oven. Let it preheat to 200 deg and toss in your ribs.
While your ribs are in the oven, start making your BBQ sauce. I used my regular recipe but instead of stock I used coffee. It turned out super fantastic and I would highly recommend it.
My rack of ribs was only 1.25lbs so after an hour I dropped the temp to 175 deg and after another 45 min I started basting it with the coffee BBQ sauce. I like my sauce cooked on and not applied at the end. Let it go for another 20-30 min and then pull it. Let it cool for ten minutes before slicing. To slice them, hold the ribs vertically (cut bone up) and slice down between the bones.
Unlike pork, buffalo is best medium-rare to rare. Red meat should be consumed red, not fucking brown. Eat it.
20 comments:
I've had coffee BBQ sauce before, but this one looks a bit simpler, in a good way. Time to defrost that rack of spareribs and fire up the slow-smoker...
=^..^=
Susan,
I am sorry about your mental disablility and in case it was not clear from my last response to you, go fuck yourself.
Eat a dick,
Cooking Asshole
That looks good, man...I love ribs but never endeavored to do it myself...with this, I might try. Fuck the Redskins, though...
I love your blog more than anything in the world. So don't take the the wrong way, but dude, please, for the love of Christ, you have GOT to get new plates. You can't keep serving your food on my Polish Grandmother's china. White plates. Get em.
Surprisingly you are not the first to bring this up. I love the plates. I view them as a signature of sorts. I tried white plates once, didn't like them. Too cold and sterile. I only have four left so maybe you will get lucky and I will accidentally break them all soon, but that isn't too likely.
dude, please tell me by "pancake syrup" you mean real maple syrup. and yes, your plates still blow.
"signature of sorts" I can live with. Good answer. And it is YOUR blog. So thank you for not telling me to FUCK OFF. Rock on.
I think all your readers should donate a few bucks to help purchase you some new plates, I'd pitch in 20 at least. Maybe you could have some custom ones made with the Cooking Asshole logo on them?
Aw, I like the plates - I think he's said they were his grandmother's? Or his wife's grandmother's? I finally got my hands on my late grandmother's Johnson Brothers, Friendly Village china - purchased in the 70s when they were still being made in England. NMS, but when I was a kid, every Thanksgiving dinner was served on them, she died 20 years ago this year, and I'll be using them with a smile come November.
If I missed some satire because I'm a secretly sentimental idiot, well, just fuck it. :-P
Hello,
Its look very delicious dish, i really wanna to taste it ASAP.
I will try to prepare it.
Thanks
Cookbooks
I've missed you, you adorable assholre, you. COFFEE. BLACK. NOW.
I come for the recipes, but stay for Susan bashing.
Indian food was too hard for you, so now you go to BBQ ribs? C'mon, man, my dog can cook ribs. A retarded clown can cook ribs. Even I can cook ribs.
Weiner.
(Looks good though)
My vote is to keep the plates.
I would like to read Susan's blog. I am sure that it is full of canuck nonsense.
Awesome ribs. Now post something new.
Never heard of coffee in bbq sauce but will certainly try it. I don't know if I'll be able to get buffalo ribs here, so I guess I have to use another meat. I have to wait for 4 weeks to start cooking again - we're getting a new kitchen and we're doing the whole she-bang (floors, walls, re-wring). So it's eating out for the moment. :)
DEAR GOD these sound good! Note to self about this blog post!
Why the fuck would I email you? Are you crazy? Get the fuck out of here.
Post a Comment