Espresso BBQ Ribs

Espresso BBQ Ribs is a high-protein oven-baked recipe ready in 6 h 10 min. It makes 4 servings, each 930 kcal with 40 g protein. Professional level, 13 ingredients.

Recipe by @sammymontgoms, adapted and measured by Cookpath.

  • 6 h 10 min30 min hands-on
  • Professionallevel
  • 930kcal a serving
  • 40 gprotein
Jump to the recipe
Espresso BBQ Ribs

What is Espresso BBQ Ribs

Pork ribs slow-baked in foil until tender, then brushed with a homemade espresso barbecue sauce and finished in a hot oven.

More:Oven bake recipes

How to make Espresso BBQ Ribs

Tips from the cook

  • Press the salt and pepper in firmly and wrap tightly: the salt gets deep into the meat and makes the ribs more tender.
  • Seal the foil completely, in several layers if needed. The steam inside keeps the ribs tender and moist.
  • Baby back ribs work instead of side ribs, and store-bought BBQ sauce works instead of the espresso sauce.
Cook it with the app

Step by step with timers, in your shopping list in one tap.

Get Cookpath

Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Blackened Chicken & Rice35 min · 860 kcalBalsamic Pasta Salad25 min · 460 kcalCaprese Pasta Salad20 min · 400 kcalRoasted Aubergine Pepper Salad1 h · 180 kcal

Meal prep and storage

Make ahead: season and wrap up to 24 hours before. Leftovers keep 3 days; reheat 15–20 minutes at 190 °C.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Espresso BBQ Ribs substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Pork ribs2 options
  • Baby back ribs 1:1 by weight; cook time shorter

    Not pork-free.

  • Jackfruit, mushrooms or beans (plant-based) by look and feel

    No bone; page also lists seitan (gluten) and tofu (soy).

From the cook: Baby back ribs work instead of side ribs, and store-bought BBQ sauce works instead of the espresso sauce..

Worcestershire sauce2 options
  • Soy sauce + splash of vinegar + pinch sugar 1 tsp: 1/2 tsp soy, 1/4 tsp vinegar

    No fish/tamarind depth.

    Still contains soy and gluten.

  • Gluten-free Worcestershire (vinegar-based) 1:1

    Contains anchovy.

    Still contains fish.

Mustard2 options
  • Splash of red wine or rice vinegar a splash, to taste

    No mustard bite.

  • Yellow or stone-ground mustard (for Dijon) 1:1

    Still mustard.

    Still contains mustard.

Mustard powder2 options
  • Horseradish powder to taste (page ratio not readable)

    Not identical; can be spicier.

  • Dijon mustard 1 tbsp per 1 tsp dry mustard

    Still mustard; adds liquid.

    Still contains mustard.

Onion powder2 options
  • Garlic powder use about half as much
  • Leave out leave out (small background flavour)
Chilli powder2 options
  • Sweet paprika + pinch of cumin same volume

    No heat.

  • Smoked paprika (mild) 1:1

    Smoky, not hot.

Serve it with

Cook next

From the oven · 45 min · 25 g proteinBraided Bacon Cheese Pastry From the oven · 1 h 40 min · 21 g proteinTwice-Baked Potatoes From the oven · 30 min · 13 g proteinBacon Pinwheels From the oven · 1 h 35 min · 66 g proteinRoast Chicken & Potatoes From the oven · 3 h 15 min · 28 g proteinHoney Lemon Pepper Thighs From the oven · 15 min · 70 g proteinBaked Sea Bass with Vegetables