This recipe gets its name from the coffee cup used to measure all the ingredients. The sauce is rich and sticky and can be used on chicken wings, burgers or steaks
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | At least 2 hours or overnight |
| Cook time | 300 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Hard |
| Calories | 1432 |
| Fat | 46.9g |
| Saturates | 15.9g |
| Protein | 192.9g |
| Carbs | 49.7g |
| Sugars | 39.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the coffee, ketchup, vinegar and sugar in a saucepan set over a medium heat.
Peel and roughly chop the onion and garlic. Roughly chop the chillies.
Add to the saucepan along with the mustard, Worcestershire sauce, cumin and paprika.
Bring to a boil and simmer for 20 minutes or until thick and syrupy. Blend with a hand blender until smooth.
Pour over the beef ribs and allow to marinate for at least 2 hours or overnight.
Heat a gas grill to medium or prepare a medium-high charcoal fire.
Remove the ribs from the marinade. Place on a large roasting pan. Pour 250ml of the marinade over the ribs. Season and cover with foil. Transfer to the barbecue or oven.
Roast for 4½ hours or until the meat is tender. Once the ribs are tender, pour off excess fat from the tray.
Return the ribs to the fire, placing them directly on the grid. Baste with the leftover marinade until sticky and caramelised.
