1 slab baby back ribs
2 T espresso balsamic vinegar (or other deep flavored vinegar)
1 t Worcestershire sauce
2 T palm coconut sugar (or brown sugar)
1 T chile powder
1 t ground cumin
1 t onion powder
1/2 t garlic powder
1 t salt
freshly ground pepper to taste
olive oil
1/4 C BBQ sauce
Line a jelly roll pan with foil and brush with olive oil Place the slab on the pan and pour the espresso vinegar and Worcestershire sauce on the meat and rub all over both sides of the meat. In a small bowl combine the sugar, chile powder, cumin, onion powder, garlic powder, salt, and pepper, mix well, pour onto the meat and rub in evenly on both sides. Let the meat sit at room temperature for an hour. If the meat will be resting longer, cover the meat with foil and place in the fridge until ready to cook. When ready to cook heat the oven to 375. Cover the slab of ribs with foil and place in the oven for 45 minutes. Remove from the oven, and remove the foil. Brush the ribs on both sides with BBQ sauce and return to the oven uncovered for 15 minutes or until they are a deep mahogany color. Remove from the oven and let sit room temp. for about 10 minutes before cutting the ribs and serving.
Serves 4.
