Grilled Pork Baby Back Ribs with Espresso Ancho Chile Rub

Grilled Baby Backs are to many their favorite ribs off the grill. This is a great and simple recipe, easy and really good. Baby backs, grilled with the rich flavor of the rub and then a squeeze of lime or lemon. These are great for hot weather, since they not really as sticky as some other recipes, also killer for the tailgating.

I like to serve these ribs with the grilled corn on the cob with cilantro, Serrano chile, feta and lime. (I confess, I cut the corn off the cob.) Also, garlicky potatoes or garlic fries work great too.

Prepare to two zone fire with this rub, I like to put some initial grill marks on the hot side, then finish cooking the ribs with the low fire or indirect. When the bones a poking out a bit and when the rack begins to separate a bit when flexed they are done! Enjoy. This is great with a nice big zinfandel such as Dover Canyon's Cujo.

Ancho Espresso Dry Rub

This rub is inspired from Jim Tarantino’s book Marinades, Rubs, Brines, Cures & Glazes, a great book with four hundred great recipes and loads of solid information. I highly suggest this book for your grilling library.

½ Cup firmly packed brown sugar

¼ cup ancho chile powder

½ cup espresso grind coffee (very fine grind)

2 tablespoons garlic powder

1 tablespoon onion powder

½ teaspoon cinnamon

1 tablespoon coarse grain salt

1 tablespoon black pepper

Combine sugar, chile powder, coffee, garlic powder, onion powder, cinnamon, salt and pepper in a spice mill and grind to coarse powder. Stored in a clean, airtight container, this will keep in a freezer 3 to 4 months.

This rub is great on chicken breasts, kabobs, beef brisket, ground beef patties, pork tenderloins, pork chops, baby back ribs and spareribs.

Marinate 4 to 6 hours.

Espresso Ancho Chile Spice Rub

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