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Baby-Back Ribs with Texas Blackjack Sauce and Peach Coleslaw

Source of Recipe

David


List of Ingredients

Baby-Back Ribs with Texas Blackjack Sauce and Peach Coleslaw from David


3 lb baby-back ribs, cut into 4 sections
1 bottle (18 oz,) barbecue sauce (1-1/2 cups)
3 tbsp brown sugar
2 tbsp each instant coffee, Worcestershire sauce


Peach Cole Slaw

1/4 cup slaw dressing
1 tbsp Dijon mustard
4 cups coleslaw mix
2 ripe medium peaches, chopped
1/2 cup chopped red pepper



Recipe


(Good with: grilled corn on the cob)

Put ribs in large pot with just enough water to cover. Bring to a
boil, reduce heat, cover and simmer 45 minutes, or until meat is fork-
tender.

Meanwhile, mix barbecue sauce, sugar, coffee and Worcestershire sauce
in a small saucepan. Heat over medium heat, stirring until sugar and
coffee dissolve. Remove from heat.

Cole Slaw: Stir dressing and mustard in a large bowl; add coleslaw
mix, peaches and red pepper; toss to mix. Refrigerate until serving.

Coat outdoor grill rack with nonstick spray. Heat grill. Place
ribs, rounded side down, on rack. Brush with sauce, grill 3
minutes. Turn ribs, brush with sauce; grill 6 minutes more. Turn
ribs again; brush with sauce; grill another 3 minutes. Serve with
rest of sauce and coleslaw.

Cover and refrigerate.

source is The Happy Cooker