Sink your teeth into these succulent baby back ribs coated in a rich, espresso-maple glaze with a kick of harissa. Our Espresso Balsamic adds a bold, coffee-infused sweetness, while maple syrup brings a touch of classic comfort. Grilled to perfection and finished with a hint of spicy Harissa Olive Oil, these ribs are sweet, smoky, and irresistibly delicious!

I N G R E D I E N T S :

2 racks Baby Back ribs
4 Tbsp Rocky Mountain Olive Oil Harissa Infused Olive Oil
6 cloves garlic, minced
¼ cup shallots, chopped
1 cup Rocky Mountain Olive Oil Espresso Balsamic Dark Vinegar
½ cup Rocky Mountain Olive Oil Maple Dark Balsamic Vinegar
1 cup maple syrup
2 Tbsp Dijon mustard
½ cup Tamari

I N S T R U C T I O N S :

Prepare the espresso sauce: Add Harissa Olive Oil to a sauté pan on medium heat. Add minced garlic and shallots and sauté until they are light brown (about 1 minute). Add Espresso Balsamic, Maple Balsamic, maple syrup, mustard and tamari. Stir well. Season with salt and fresh ground pepper. Simmer for 10 minutes.

Salt and pepper both sides of meat liberally. Stack the ribs on a sheet tray lined with aluminum foil. Cook in an oven at 325℉ for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.

Transfer ribs to a preheated grill. Brush ribs with espresso sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes (about 4 times total). Finish ribs with a drizzle of Harissa Olive Oil.