My friend Rob has just returned from a business trip to Colombia and brought me back a packet of the best coffee I’ve ever tasted. But coffee isn’t just for drinking – it’s a great cooking ingredient, too. Combined with dark chocolate and chilli, it makes a superb marinade for meat – such as these superb finger lickin’ good ‘mocha’ pork ribs.
2 sheets pork ribs
100 ml strong-brewed coffee
100 ml balsamic vinegar
100 ml runny honey
200 ml tomato ketchup
2 tbsp dijon mustard
2 tbsp ground cumin
1 tbsp grated 70% cocoa solids chocolate
1 tsp chilli powder, or to taste
1 tbsp Worcestershire sauce
1 tbsp water
1. Mix all the ingredients, except the ribs, together in a small, heavy saucepan and bring to the boil over a high heat. Turn the heat right down and simmer for 15-20 mins. Remove from the heat and leave to cool a little, then blend until smooth.
2. When the marinade has cooled completely, place the ribs in a shallow dish, add the marinade and make sure each rib is well coated. Leave to marinate in the fridge for at least a couple of hours and ideally overnight, turning occasionally to make sure all the flavours sink in.
3. Set a slow cooker to LOW and add the ribs and their marinade. Cook for 3 hours, until the meat is very tender and almost falling off the bones.
4. After 3 hours, transfer the ribs and marinade to a shallow baking dish and bake in the oven, preheated to 180C/Gas 4, for 20 mins, until the marinade turns to a glaze.
5. Serve with egg fried rice.