Espresso Barbeque Country Ribs


YIELD: 8-10 servings


5 pounds country-style pork ribs, bone in

4 tsp liquid smoke, optional

1tsp salt

2 cups water

For the Espresso Barbeque Sauce: (Yield about 1 3/4 cups)

1 large onion, chopped

2 Tbsp Flying Olive Chipotle or Harissa Extra Virgin Olive Oil or Flying Olive Extra Virgin Olive Oil of Choice

1 ½ cups water

1 ½ cups catsup

1/4 cup lemon juice

4-5 Tbsp honey

¾ cup Flying Olive Espresso or Dark Chocolate Balsamic Vinegar

2 Tbsp Dijon mustard

1 tsp Salts-of-the-Earth Texas Mesquite Salt* or sea salt

1/2 tsp chili powder

1/4 tsp ginger

1/2 teaspoon freshly ground black pepper

1/2 tsp liquid smoke, optional


Place the ribs in an 11x7-in. baking dish coated with a thin layer of Flying Olive Chipotle EVOO. Sprinkle with liquid smoke, if desired, and salt. Add water to the pan. Cover and bake at350 degrees for 1 hour

Meanwhile, in a skillet, sauté the onion in the remaining Flying Olive Chipotle EVOO until tender. Add the remaining sauce ingredients and bring to a boil. Reduce heat, simmer, uncovered, for 15 minutes or until slightly thickened. After an hour, remove the ribs from the oven and drain. Place them back in the pan and top them with half of the barbecue sauce. Place the remaining half of the barbeque sauce in a saucepan. Simmer on low. Cover and bake the ribs for1 hour longer or until the meat is tender, basting every 20 minutes.

When finished cooking, if desired, brush the ribs with more barbeque sauce and place the ribs under the oven’s broiler for about 5 minutes. Turn, and repeat on the other side. Remove the ribs from the oven and place on a serving platter. Drizzle or pass the remaining sauce.

Submitted by Barb L.

*Available in the Eastgate Store