Grill & BBQ
Spare ribs with espresso rub
These spare ribs depend on time, good seasoning and a rub that can do more than just heat. The espresso brings depth to the crust without overpowering it, and that's exactly what makes the ribs particularly exciting.
Timing
- Preparation: 15 minutes
- Marinate: at least 2 hours, preferably overnight
- Grilling time: approx. 2.5-3 hours
- Total active: approx. 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 575 kcal
- Protein
- ≈ 53.2 g
- Carbohydrates
- ≈ 3 g
- Fat
- ≈ 38.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 tbsp brown sugar · ≈ 12.0 g
- 1 tsp garlic powder · ≈ 3.0 g
- 1 tsp onion powder · ≈ 5.0 g
- 1 tbsp oil · ≈ 13.65 g
- 2 ladders of spare ribs (approx. 1.6-2 kg) · ≈ 1080 g · Estimated edible amount without bones or shells
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 ladders of spare ribs (approx. 1.6-2 kg)
- 2 tsp fine espresso or coffee powder
- 2 tbsp sweet paprika powder
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 teaspoon chili or cayenne pepper to taste
- 1 tbsp oil
- optional: 3-4 tbsp BBQ sauce for the finish
Instructions
- Peel off the silver skin on the bone side of the ribs. This makes the ribs more tender and the rub can absorb better.
- Mix espresso, paprika, sugar, salt, pepper, garlic powder, onion powder and chili. Rub the ribs lightly with oil and then season all over with the rub.
- Let it sit in the fridge for at least 2 hours, preferably overnight.
- Prepare the grill or smoker for indirect heat at around 110-120°C. Place the ribs with the bone side down.
- Slowly cook the ribs for 2.5 to 3 hours, until the meat becomes tender and pulls away easily from the bone.
- If you like, brush the ribs thinly with BBQ sauce in the last 15 minutes. Then let it caramelize briefly over direct heat or at a higher temperature.
- Allow to rest for 5-10 minutes before slicing and then cut into individual pieces.
