Slow simmered tender pork ribs braised in coffee and vegetables served over buttery black peppercorn white grits
Keeping on my theme other day of breakfast for dinner I decided to dress up a classic. Grits. This dish was inspired off the versatility of grits. Grits can go either way, make them sweet with maple, brown sugar or honey and top them with anything from pumpkin seeds to sliced mango. Or enjoy them savory seasoned with spices and topped with seafood, cheeses and all types of meats. For this dish I decided to keep it savory and simple, well the grits. The grits I kept them pretty basic just a tub of butter, cream and hand crushed pepper. I topped it with coffee braised ribs to keep it on theme. The coffee ribs were actually wonderful I wasn’t sure how they would play out. Once I finished I figured I’d keep this as my go to recipe. Nobody in the house even suspected coffee! It gave it a full body rounded out flavor that I’m not even sure what ingredient could compare to it. This recipe is a winner, seriously try it out. Check out my tips and tricks below for the best coffee braised ribs
TIPS & TRICKS FOR THE BEST COFFEE BRAISED RIBS WITH PEPPERCORN GRITS
butter and dairy: to make the best grits particularly restaurant quality grits the key is obscene amounts of butter and dairy. if your grits congeal in minutes it doesn’t have enough. for every pot of grits i make even the smallest amount i anticipate starting with a least half a stick of butter.
stir: when you start off your grits. you don’t want to add them all at once into the water/cream mix. you want everything evenly incorporated leaving no lumps or clumps. steadily add grits to boiling water till everything is in then continue whisking while you add more butter, cream and season.
double ribs: for this recipe i opted to double cut some ribs where i saw fit. i tend to leave the meatier middle ribs as a single and towards the end where they get thinner i like to double up the cut just so it evens out the cooking time.
no strange coffee: for this recipe i used plain black coffee not espresso, not hazelnut, not something super odd. keep your coffee plain, if when you brew it, it has other flavorings the aroma will be amplified at the end of the dish. You can add to it you cant take it out.
use a crockpot: honestly i wish i made more. making more would have resulted in me needing a bigger pot so if you’re making two or three it might be easier to sear on the stove then transfer everything over to a bigger crockpot.
SIMILAR INGREDIENTS TO:
- HONEY BOURBON BUFFALO RIBS
- GREEK STYLE RIBS W/ CAPER TZATZIKI
- BRAISED SHORT RIBS AND PURPLE SWEET POTATOES
ENJOY THIS RECIPE WITH:
- JALAPENO CHEDDAR MASHED POTATOES
- FRIED GREEN TOMATO RINGS WITH HORSERADISH SAUCE
- BACON WRAPPED GREEN BEANS W/ SMOKY CHERRY GLAZE
- 1-2 Racks of pork spareribs, sliced
- Black Pepper
- Garlic Powder
- Cayenne Pepper
- 1 Poblano Pepper, seeded/ minced
- 2Tb Browning Seasoning
- 2 Bay Leaves
- 2c Black Coffee, brewed
- 2c Beef Broth
- 2Tb Brown Sugar
- 2Tb Corn Starch + 2Tb water, mixed
- 2 Celery Stalks, minced
- 10 Garlic Cloves, smashed
- 1 Carrot, minced
- 1 Medium Yellow Onion, minced
- 1/2c Flour
- 2Tb Oil
BLACK PEPPERCORN GRITS
- 1- 1.5c Half and Half
- 3/4c Water
- 1c White Grits
- Black Peppercorns, rough crushed
- 1Tb Sugar
- 1 Stick Butter
SEASON: Slice and season the ribs. Generously season with salt, pepper, cayenne, garlic, paprika then lightly dust with flour.
SEAR: Sear meat in a cast iron pan on high with oil. Sear ribs on all sides. Remove the ribs from the pan once seared
SWEAT: Sweat the carrots, onions, poblanos, celery, and garlic for about 5 minutes till some color is formed.
BRAISE: Add in coffee and beef stock then return the ribs to the pan with bay leaves. Add in cornstarch mixture and brown sugar then let simmer for 2 hours till ribs are tender. Remove the lid to let the sauce thicken while it simmers 30 minutes prior to finishing. Once lid is removed you can start tasting and adding extra seasonings like salt, peppers, garlic powder and even some more heat like cayenne.
MAKE GRITS: Make the grits right before you’re ready to serve your dish. Start off by boiling water and half and half, 2Tb butter with a pinch of salt. Once boiling slowly add in grits and continusly whisk till they start to thicken. Add in more half and half to thin and continue to alternate between adding butter and half and half. Once at your desired consistency finish and season with salt, sugar and pepper.
SERVE: Once grits are done immediately serve in a bowl and top with braised ribs and broth.