Slow Cooker Ribs with Tangy Coffee Barbecue Sauce

I found this recipe for a coffee BBQ sauce in a Cooking Light Magazine and I couldn't resist. I was more curious than anything to see how this sauce would taste. So I made it and decided to use it on some ribs I had bought. This sauce was awesome, it is weird how the taste of coffee really dissipates and just brings out the other flavors so well, I also thought the balsamic vinegar ingredient was out of place, but I have to tell you that this sauce was overall great! It truly was tangy with a slight kick and it was great on the ribs. You gotta give this a try to see for yourself. 

Ingredients:
1 cup no-salt added ketchup
1 cup brewed coffee
2 tbsp and 1 tsp dark brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 1/2 tsp black pepper
1 1/2 tbsp balsamic vinegar
1 1/2 tsp lower sodium soy sauce

1 rack of baby back ribs
salt and pepper to taste

Directions:
1. Prepare barbecue sauce: Combine ketchup, coffee, dark brown sugar, onion powder, garlic powder, and chili sauce in a small sauce pan; bring to a boil. Reduce heat, and simmer for 10 minutes or until slightly thickened, stirring occasionally. Remove from heat, stir in black pepper, balsamic vinegar, and soy sauce. Stir until well combined. Set aside.

2. Heat up a grill or a grill pan on the stove. Season ribs with salt and pepper, rub into the skin. Next, place rins on grill and cook on each side for about 5 minutes to make proper grill marks.

3. Place ribs in slow cooker and top with barbecue sauce, making sure to cover every inch of the ribs with a basting brush. Cook on LOW for 8 hours.

4. Remove ribs from slow cooker, top with remaining cooked sauce in crock pot (sauce is also good as a gravy for mashed potatoes) and serve, enjoy!

Recipe adapted from Cooking Light magazine, July 2011