Java Bones Recipe

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Type: Java Bones Free Cooking Recipe – Barbecue


Ingredients / Directions
1 cup(s) brewed coffee
4 slabs pork spareribs
�St. Louis cut� (trimmed of the chine
bone and brisket flap)
each 3 pounds or less
1 recipe Java Rub (recipe follows)
1 recipe Classic Kansas City Sauce or other tomato-based
barbecue sauce (recipe follows)

Java Rub
6 tablespoons ground coffee beans
2 tablespoons paprika
2 tablespoons turbinado sugar or
1 tablespoon granulated sugar
2 tablespoons kosher salt or other coarse salt
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons dried ginger

Combine ingredients in small bowl.

Classic Kansas City Sauce
1 tablespoon vegetable oil
1 medium onion
chopped fine
2 garlic cloves
1 cup(s) canned tomato puree
3/4 cup(s) cider vinegar
3/4 cup(s) water
1/2 cup(s) tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon yellow ballpark mustard
1 tablespoon fresh-ground black pepper
1 tablespoon pure liquid hickory smoke
optional In a nonreactive saucepan
warm the oil over medium heat. Add the onion and saute until translucent
about 5 minutes
then add the garlic and cook an additional minute. Mix in the remaining ingredients
reduce the heat to low
and cook the mixture until it thickens
approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer
add a little water. Use the sauce warm or chilled. It keeps
covered and refrigerated
for several weeks.

Makes about 2 1/2 cup(s)s.

For the ribs: At least 8 hour(s) and up to 24 hour(s) before you plan to grill
bake the ribs.

Preheat the oven to 300 degrees F.

Drizzle the coffee over the ribs and rub it in thoroughly. Combine the dry ingredients in a small bowl and coat the ribs liberally with the spice mixture. Wrap the ribs tightly in two layers of foil and bake for 1 1/2 hour(s). Cool the ribs
opening the foil to speed the process. Re-wrap the ribs in the foil and refrigerate them for at least 6 hour(s).

Fire up the grill
bringing the temperature to medium (4 to 5 seconds with the hand test). Remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes. Grill the ribs uncovered over medium heat for 30 to 35 minutes
turning every 8 to 10 minutes. Brush the ribs with sauce in the last 5 minutes of cooking. the ribs are done when very tender with a surface that�s crisp in some spots and gooey with glaze in others.

Serves 4.

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