Posted on May 11, 2014 by Anne Milneck | 0 comments
Coffee BBQ rub is one of our best selling rubs, but it’s not just for steaks or burgers. When combined with the sweetness from our Fig Balsamic and the sublime texture of short ribs, it becomes something very special. This dish is perfect for a dinner party or Sunday evening dinner. Serve with polenta, cheese grits or noodles.
The night before serving, rub short ribs with Coffee BBQ Rub. Place in a ziploc bag in the refrigerator to marinate overnight. In the morning place onion, coffee, beef stock and 3 Tbl of the Fig Balsamic in the bottom of a slow cooker. Place short ribs, bone-side down in liquid. Cover and cook on low for 8 hours or until ribs are easily pulled apart with two forks. When short ribs are done, remove from slow cooker to cool. Strain cooking liquid into a small saucepan. Add remaining 2 Tbl of Fig Balsamic. Over high heat, reduce until liquid is half it’s original volume and has thickened slightly. Pull meat from bones, discarding any fat and sinew. Serve sauce over meat.
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