Serves 4 – 6
These are just seriously good and oh, so easy! They have smoky depth from the instant espresso and chipotle powder, plus sweetness from the Prosecco. The recipe works on roasts as well, just adjust the cooking time.
½ cup light brown sugar
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 tablespoon kosher salt
1 teaspoon instant espresso powder
¼ teaspoon allspice
1 teaspoon chipotle powder or chili powder (optional, but I always use it)
3 – 3 ½ lbs. beef ribs
1 cup sparkling white wine, like Prosecco or champagne
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce (non-fish brand)
1 tablespoon honey
Preheat oven to 250 degrees.
Add all the dry rub ingredients to a bowl and mix well. Rub all over the ribs, coating all sides. Place in a single layer on 2 rimmed baking sheets or in a roasting pan and let sit, covered in the refrigerator for 1 hour.
Place the glaze ingredients in a small pot and cook over medium heat until just hot.
Remove ribs from the refrigerator. Pour the glaze over the ribs. Cover the pan with heavy-duty aluminum foil and cook for 2 ½ hours, or until tender. Rotate the pans halfway through cooking if on two separate racks.
Remove from the oven. Pour the liquid into a saucepan. Bring to a boil and reduce to a simmer and let it cook until the liquid reduces by half and is thick, about 20- 25 minutes.
Brush the glaze on to the ribs. Heat the broiler. Set the ribs under the broiler until the glaze caramelizes, 1-2 minutes. DO NOT burn them! Serve with remaining glaze. (I like the ribs with this crust on the top, but if you prefer, serve them with glaze and skip the broiling step).