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celebrity chef recipes

Gordon Ramsay
Marinated Halibut
Sticky Chicken

G. Garvin
Caramel Pot de Creme
Goat Cheese Chicken

Michael Chiarello
Espresso Baby Back Ribs
Fresh Cherry Crostata

Ina Garten
Easy Strawberry Jam
Spring Green Risotto

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Print Friendly Recipe

MICHAEL CHIARELLO'S
BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE

For the Ribs
3 racks of baby back ribs
Gray salt and freshly ground black pepper

For the Sauce
1 cup honey
1/4 cup soy sauce
1/2 cup balsamic vinegar
1 cup ketchup
1/4 cup espresso
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
or
2 cups Tuscan Bar-B-Que Sauce

Method
Preheat the oven to 325 degrees F.
Cut each rack of ribs in half. Season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes.

Remove the ribs from the oven and cover them with foil to keep them moist and tender.

For the Sauce
In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso.

Place the olive oil and garlic in a small sauté pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture.

Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.

To Complete the Ribs
Preheat oven to 425 degrees F, or preheat a grill. Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer.

Turn and baste the ribs as they cook. Remove when the ribs are glazed and carmelized, about 15 minutes.

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© Candus Jane Zanghi
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