This uniquely American rub for ribs features coffee, cocoa powder and warm fragrant spices. Lush cashew butter is added to some of the rub, turning it into a mole sauce to use as a mop for the ribs on the grill.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes

Nutritional Information

For 1 serving
Calories: 597
Sodium: 742mg
Fat: 41g
Carbohydrates: 17g
Cholesterol: 148mg
Fiber: 2g
Protein: 40g

Coffee-Rubbed Ribs with Mole Mop Sauce

Ingredients

1/4 cup firmly packed light brown sugar
1 tablespoon instant coffee granules
1 tablespoon unsweetened cocoa powder
1 tablespoon McCormick® Gourmet Collection Garlic Salt
2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
3 pounds pork baby back ribs
1/2 cup Kitchen Basics® Original Chicken Stock, heated
1/3 cup cashew butter
1/3 cup chopped fresh cilantro, divided
2 tablespoons fresh lime juice

Directions

1. Preheat oven to 375°F. For the Coffee Rub, mix first 8 ingredients in small bowl until well blended. Reserve 1 tablespoon for the Mole Mop Sauce. Rub remaining Coffee Rub evenly over ribs. Place ribs in single layer on foil-lined roasting pan. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones. Just before grilling, prepare the Mole Mop Sauce. Mix chicken stock, cashew butter, 2 tablespoons of the cilantro, lime juice and reserved Coffee Rub in medium bowl until well blended.

3. Grill ribs over medium-high heat 1 to 2 minutes per side or until evenly browned, basting with some of the Mole Mop Sauce. Transfer ribs to serving platter. Add 1 tablespoon of the remaining cilantro to remaining Mole Mop Sauce. Brush onto ribs. Sprinkle with remaining cilantro.

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