Ingredient
- 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) Gold Kili Kopi O (35% Less Sugar)
- 1 sachet Gold Kili Double Shot Instant White Coffee
- 3 tablespoon palm sugar, grated to taste
- 3 tablespoon paprika powder to taste
- 2 tbsp Frezfruta 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 Frezfruta Apple Blueberry Jam or Mixed Fruit Jam mix in 2 tbsp olive oil
Method
- 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.
- Marinate blanched ribs with coffee sauce seasonings; season to taste with salt and allow standing for about 5 hours or more in the refrigerator.
- 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.
- 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
