BBQ Jam Glazed Coffee Ribs 苦尽甘来(果香咖啡排)


2 racks baby back ribs cut into 5 inches sections (about 1.2 kg)
(Boil ribs in hot maltose vinegar stock for 8 minutes, cover allow simmering for about 20 minutes, draining and marinate with seasoning ingredients for use)

COFFEE SAUCE seasonings:

1 grated large Spanish onion

3 cloves grated garlic

½ cup rich coffee stock (from 1 sachet)

1 sachet Double Shot Instant White Coffee

3 tablespoon palm sugar, grated to taste

3 tablespoon paprika powder to taste

2 tbsp mixed fruit Jam

1 tbsp Lea & Perins (Worcestershire sauce)

4 tbsp Tomato paste

1 tsp salt to taste

1/4 cup Olive oil

Glazing Mix:  1/4 cup  Apple Blueberry Jam or Mixed Fruit Jam mix in 2 tbsp olive oil


  1. Wash and dry back ribs, cut ribs into 3 inches width, Par boiling ribs in boiling maltose vinegar stock for about 8 minutes. OFF fire cover and simmer for 20 minutes. Remove and rinse in tap water, drained thoroughly before seasoning with coffee sauce.
  2. Marinate blanched ribs with coffee sauce seasonings; season to taste with salt and allow standing for about 5 hours or more in the refrigerator.
  3. Heat wok until fairly hot, put in well seasoned coffee ribs and allow sealing both sides of ribs thoroughly.  Lay the coffee ribs in the foil baking tray. Baste ribs with remaining coffee sauce seasoning.
  4. Grill sealed ribs in 200°C hot oven grill until well done. Approximately about 20 to 25 minutes. Turn ribs occasionally and basting with seasoning coffee sauce in between grilling.  Finish with glazed apple Jam mix and ready to serve.

Chef tips:   Maltose vinegar from 3 tbsp maltose & 3 tbsp vinegar boil in 1.5 liters water

猪小排(1排 – 5寸)                          2排 (约1.2公斤)

西班牙洋葱(磨碎)                        1粒
蒜头(磨碎)                                    3瓣
即溶咖啡乌 1包(加1/2杯水)
棕榈糖(磨碎 – 依个人口味)         3汤匙
红椒粉(Paprika)                            3汤匙

什锦果酱                                   2汤匙
L&P蒜汁                                              1汤匙
番茄酱                                                4汤匙
盐(依个人口味)                            1茶匙
橄榄油                                                1/4杯

橄榄油                                                2汤匙



  1. 猪小排洗净拍干,切成3寸宽度。煮滚麦芽糖醋汤,放入猪小排煮8分钟后,熄火,关盖炖至20分钟。取出猪小排,以清水洗过排干。


  1. 将咖啡酱腌料腌制猪小排,依个人口味用盐调适味道,之后放入冰箱腌制5小时。


  1. 热锅里,放入腌制好的猪小排,将两边稍微煎过,将味道封住,拿出。将猪小排放在烤盘上,用剩下的咖啡酱腌料,涂抹小排各面。


  1. 烘炉热至200度,放入猪小排煮约20-25分钟至熟透,中间要不时反转猪小排,涂上咖啡酱腌料继续烘烤。


  1. 最后涂上苹果蓝梅果酱,摆盘,即可端上。

小贴士:麦芽糖醋汤做法  – 全部材料一起煮滚

麦芽糖            3茶匙
醋                    3茶匙
水                    1.5公升