Spiced Chicory Beef Ribs
Yields: 6-8 servings
 
Ingredients
  • 2 tablespoons turbinado sugar
  • 1 tablespoon chicory coffee grounds
  • 1½ teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon orange zest
  • ¼ teaspoon crushed red pepper
  • 2 (3-pound) racks beef back ribs
Instructions
  1. In a small bowl, stir together turbinado sugar, coffee grounds, paprika, salt, garlic powder, onion powder, orange zest, and red pepper.
  2. Pat ribs dry. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard. Sprinkle both sides of ribs with coffee mixture. Cover with plastic wrap, and refrigerate overnight.
  3. Preheat oven to 225°. Line a large rimmed baking sheet with foil, and top with a wire rack. Place ribs on prepared pan.
  4. Bake until a meat thermometer inserted in center registers 195°, 7 to 8 hours, depending on thickness of ribs. Let stand for 10 minutes before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spiced-chicory-beef-ribs/