top of page

Coffee-Rubbed Spare Ribs with Poblano Apple Slaw - A Flavorful Game Day Feast

3 min read


Coffee-Rubbed Spare Ribs with Poblano Apple

Slaw – A Bold & Smoky Delight


Few things bring more excitement to the dinner table than fall-off-the-bone spare ribs infused with deep, rich flavors. Chef Kenny Gilbert introduces a game-changing recipe: Coffee-Rubbed Spare Ribs with Poblano Apple Slaw. This dish perfectly blends smoky, spicy,

and sweet flavors for an unforgettable BBQ experience.



Why Coffee-Rubbed Ribs?

The inspiration for this dish comes from a chef from the Big Island of Hawaii, who introduced Chef Kenny to a Kona coffee rub used on lamb. Adapting it to a Spanish-inspired blend, he created a seasoning mix with Colombian and Costa Rican coffee, cinnamon, cumin, and poblano peppers. The result? A flavor-packed masterpiece!


Espresso BBQ Sauce – The Perfect Glaze


Ingredients:

  • 4 cups ketchup

  • 1 cup molasses

  • 1 cup packed brown sugar

  • 1 cup apple cider vinegar

  • 1 cup freshly brewed espresso or coffee

  • Juice of 2 navel oranges (1/2 cup)

  • Juice of 2 lemons (1/4 cup)

  • 3 tbsp Chef Kenny’s Cinnamon Coffee Rub

  • 2 tbsp Cajun seasoning

  • 2 tbsp poultry seasoning

  • 1 tbsp ground cumin

  • 1 tbsp kosher salt

  • 1 tsp crushed red pepper


Directions:

  1. In a medium saucepan over medium heat, whisk together all ingredients.

  2. Bring to a simmer, reduce heat to low, and cook for 15 minutes.

  3. Remove from heat and set aside. Store leftovers in an airtight container in the refrigerator for up to 6 months.



Poblano Apple Slaw – A Tangy, Crunchy Sidekick


Ingredients:

  • 1 cup sour cream

  • 1/2 cup agave nectar

  • Juice of 2-3 limes (1/4 cup)

  • 1 tbsp kosher salt

  • 1 1/2 lbs green cabbage, grated (6 cups)

  • 1/4 large poblano pepper, finely diced (1/4 cup)

  • 1/4 red onion, sliced (1/4 cup)

  • 1/4 bunch cilantro, chopped (1/4 cup)

  • 1/4 cup dill pickle relish

  • 1 tsp poultry seasoning


Directions:

  1. In a large bowl, whisk together sour cream, agave nectar, lime juice, and salt.

  2. Add cabbage, poblano, onion, cilantro, relish, and seasoning. Toss to combine. Set aside.



Perfectly Cooked Coffee-Rubbed Ribs


Ingredients:

  • 3 slabs St. Louis–style ribs

  • 1/2 cup Chef Kenny’s Cinnamon Coffee Rub

  • 3 cups Espresso BBQ Sauce


Directions:

  1. Preheat a smoker to 275-300°F with charcoal and hickory wood or an oven to 300°F.

  2. Season ribs on both sides with coffee rub.

  3. Place ribs in the smoker, backbone side down, and cook for 1.5-2 hours until internal temp reaches 165°F. (For oven, place on foil-lined sheet pans.)

  4. Wrap each slab in foil, adding 1 cup of BBQ sauce before sealing.

  5. Return to smoker or oven and cook for another 1.25 hours until internal temp reaches 195°F.

  6. Rest in a cooler (without ice) for at least 30 minutes before serving.


How to Build the Perfect Rib Taco


Ingredients:

  • 12 flour tortillas

  • Cooked coffee-rubbed ribs

  • Poblano Apple Slaw

  • Extra Espresso BBQ Sauce


Directions:

  1. Cut each slab of ribs into three-rib portions.

  2. Heat a cast-iron skillet over medium-high heat and warm tortillas for 10-15 seconds per side.

  3. Place two tortillas on a plate and top with three ribs. Add a drizzle of BBQ sauce and a scoop of slaw.

  4. Serve with extra sauce and slaw on the side.



 

Try This Bold, Smoky, and Tangy Dish Today!


This recipe brings out the best in BBQ – the deep smokiness of coffee-rubbed ribs, the sweet and tangy espresso BBQ sauce, and the refreshing crunch of poblano apple slaw. Whether you're hosting a backyard cookout or making game day extra special, these ribs will be the star of the show!

👉 Shop Chef Kenny’s Signature Spices


For more BBQ inspiration, check out our favorite grilling tools and get

ready to impress with every bite!


Comments

bottom of page