Coffee Glazed Campfire Spareribs

Servings: 8

Ingredients:

Spareribs:

1 Tbsp salt
1 Tbsp coarsely ground pepper
1 tsp sugar
1 tsp cinnamon
1 tsp ground allspice
3 pork sparerib racks, cut into 3-rib sections
2 cups freshly brewed coffee
2/3 cup cider vinegar

Glaze:

3 Tbsp ground chicory
6 Tbsp corn oil
1 lrg onion, minced
2 garlic cloves, pressed
2 Tbsp chili powder
1 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1 1/2 cups chili sauce, bottled
1 cup freshly brewed coffee
1/3 cup unsulfured light molasses
3 Tbsp Worcestershire sauce
1/2 tsp liquid smoke flavoring
salt

For the glaze:

Grind chicory to powder in processor.
Heat oil in heavy large saucepan over medium-high heat.
Add onion. Saute until palely golden, about 5 minutes.
Add garlic. Saute 2 minutes more.
Add 1/3 of the chicory
(reserve the remainder for ribs), chili powder, sugar, cinnamon,
allspice and ginger.
Cook 3 minutes to blend flavors, stirring occasionally.
Add chili sauce, coffee, molasses, Worcestershire and liquid smoke.
Cook mixture over medium-low heat until thick and glossy,
stirring occasionally, about 30 minutes. Season with salt.

Glaze can be prepared one day ahead. Cover tightly and refrigerate.
Before using, stir over low heat until heated through.

For ribs:

Combine first 5 ingredients in small bowl.
Mix in chicory reserved from glaze.
Sprinkle mixture over both sides of ribs.
Cover and let stand 45 minutes at room temperature.
Prepare barbecue grill (medium-high heat).
Combine coffee and vinegar in small bowl.
Place ribs on grill and sear 5 minutes per side.
Brush with some of the coffee-vinegar mixture.
Cover with grill lid or heavy-duty foil.
Cook until meat is almost tender, brushing occasionally, with coffee-
vinegar mixture and turning occasionally, about 25 minutes.
Brush some of glaze over ribs.
Grill until meat is tender, about 5 minutes more.
Arrange on platter. Serve with remaining glaze.

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