I’m glad to share this recipe with you. I created it for the SFH blog and it turned out to be a tasty number. While J. William Culinary and I were on our Alaskan Culinary Adventure, he made coffee rubbed brisket that looked like this…

I’ve done a few coffee rubs since and I really like them. Thanks, Jay!

Here’s how this one goes…

Set up a prep station with 3 racks of ribs (approximately 10 pounds total) that have been rinsed with cold water, a 2-inch hotel pan for rubbing, and a half sheet pan lined with foil.

With a scale, weigh out 60 grams coffee grounds, 25 grams Guajillo powder, 25 grams kosher salt, and 20 grams garlic powder.

Combine these spices in a bowl and mix well until uniform.

Transfer the racks of ribs to the hotel pan, invert them and score the back side with a knife like so.

Rub the top, bottom and all sides of racks with the rub mixture. There should be no extra rub in the pan, if there is, sprinkle it over the ribs after you have transferred them to the foil lined sheet pan.

Place ribs in the oven at 350º F for 30 minutes, then lower temperature to 250º F and cook for 3 1/2 hours longer. Total cook time will be 4 hours.

While the ribs are cooking, prepare your Balsamic Peach Compote. To do this you’ll need 2 small onions, 20 oz. frozen peaches, 3 Tablespoons balsamic vinegar, 1 teaspoon olive oil, 1 Tablespoon honey, 10 sprigs cilantro, and a pinch of kosher salt.

Julienne the onions.

Heat a brasier or cast iron skillet over medium high heat, add the olive oil and onions and cook until they start to caramelize.

Add the peaches and cook for 2-3 minutes until then begin to thaw, then add the balsamic vinegar.

Lower the heat and cook until peaches begin to break down. Use a spoon to cut each peach slice in half. The liquid will increase as peaches break down, then it will reduce into a syrupy consistency. At this point, season with a pinch of kosher salt, add the honey, and cut the heat.

Stir in honey to combine well, then transfer compote to a sheet pan and place it in the fridge to cool completely. Be sure to use a rubber spatula to clean all syrupy liquid from pan as this is full of flavor.

When compote is completely chilled, chiffonade 10 sprigs of cilantro and fold them into the peach/onion mixture.

Transfer completed compote to a jar or serving bowl and set aside.

Use a probe thermometer to temp your ribs, they should reach 185º F right at about the 4 hour mark. Allow them to rest for 10 minutes before slicing. Transfer one rack to a cutting board, and cut between each bone. Then, you have a few options for plating. You can serve them on the cutting board family style with the compote placed over the top…

Or, you can stack up 4-5 ribs like Lincoln Logs and top them with the compote…

Either way you choose to serve them, you are sure to impress your friends, and your taste buds! When they ask how you did it, tell them you’re a Culinary Ninja who’s mission in life is to “Keep It Paleo!”

Have a great day, guys!

Your Pal,

Paleo Nick

Out of Homer, Alaska with my man J. William Culinary.

Guajillo-Coffee Rubbed Ribs with Balsamic Peaches

Ingredient List:

  • 3 racks of ribs (approximately 10lbs)
  • 60 grams coffee grounds
  • 25 grams guajillo powder
  • 25 grams kosher salt
  • 20 grams garlic powder
  • Balsamic Peach Compote (see recipe below)

Preparation Instructions:

  1. For prep: Preheat oven to 350∞F, line a half sheet pan with foil, rinse ribs under cold water, and set aside a 2 inch hotel pan for rubbing.
  2. Weigh out coffee grounds, guajillo powder, kosher salt, and garlic powder. Mix spices until together until well uniform.
  3. Transfer ribs to hotel pan, invert and score them vertically with a knife.
  4. Coat ribs all over with the rub and transfer to the half sheet pan to put in the oven for 30 minutes.
  5. After 30 minutes lower the oven temperature to 250∞F and let cook for 3 1/2 hours. Total cook time will be 4 hours.
  6. While ribs are cooking, whip up the Balsamic Peach Compote
  7. The ribs should reach 185∞F and let them rest for 10 minutes before slicing. Top with compote and enjoy!

Balsamic Peach Compote

Ingredient List:

  • 2 small onions, julienned
  • 20 oz frozen peaches
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • 10 sprigs cilantro, chiffonade
  • pinch kosher salt

Preparation Instructions:

  1. Heat cast iron skillet or a braiser over medium high heat, place olive oil and onions and cook until they start to caramelize.
  2. Add peaches and cook 2-3 minutes until they begin to thaw, then add balsamic vinegar.
  3. Lower the heat and continue cooking until peaches begin to break down. Using a spoon, cut each peach in half and this will increase the liquid which will reduce into a syrupy consistency. Once this happens, add salt and honey and cut the heat.
  4. Mix honey in well and transfer mixture to a sheet pan and place in fridge to cool completely. After mixture is cooled, fold in cilantro and place in a jar to store.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (74)

10 pounds short ribs starts cooks down to a weight of 112oz if we subtract a the bone weight too.  With 1.5oz equaling one block, that leaves us with 74 blocks from Protein.

Carbohydrates (14):

2 small onions, break down into about 1 1/3 cups raw.  With 2/3 of a cup equaling one block, we have 2 blocks from onions.

One block of peaches equals 106g.  So we have 20oz which equals 560g, therefore we have 5.2 blocks from Peaches.

To round up that block, we use the carb count from the Balsamic Vinegar.  53g of balsamic vinegar equals one block.  We know that 1g = 1ml.  In one cup, we get 240ml, so after doing the math, we figure out that 15ml equals one tablespoon.  So, since we have 3 tablespoons, we have 45ml of balsamic vinegar.  After doing the math, we get about .8 of a block of carbs from balsamic vinegar.

Our final carb counts come from our honey.  ½ teaspoon equals one block, and we have three teaspoons in one tablespoon therefore we have 6 blocks from honey.

Fats: (3)

We have a small amount of fat in this recipe from the olive oil.  We are using one teaspoon, and we know that 1/3 of a teaspoon equals one block, therefore we have 3 blocks of fat.

Balancing Act:

As we can see we get a significant amount of protein blocks, but not many carb or fat blocks from this recipe.  If we break the ribs into 5 block meals, we will end up with 14 meals, giving us about 1 Carb block per meal.  Supplement the rest of the carbs and fats to bring the meal up to a 5 block count by adding 4 Carb blocks and 5 fat blocks.



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