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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 44 - Hickory and Coffee Ribs

Blue Team

Hickory and Coffee Ribs

Serves 4


Spice Rub

1 1/2 tablespoons brown sugar

1 1/2 tablespoons smoked paprika

3 teaspoons salt

2 teaspoons ground allspice

2 teaspoons ground cinnamon

3 teaspoons ground cumin

3 teaspoons ground coriander

2 teaspoons ground chipotle powder

1 teaspoon garlic powder

1 teaspoon onion powder

3 teaspoons ground coffee



65ml Worcestershire

1.5 kg pork ribs


BBQ Sauce

1 small onion, grated

1 small green apple, grated

2 cloves garlic, grated

1 1/2 tablespoons ground coffee

330ml stout

1 tablespoon tomato paste

1 tablespoon molasses

3 tablespoons brown sugar

250ml beef stock

50 g chipotle chillies in adobo sauce

30mls apple cider vinegar

30mls Worcestershire sauce

30mls vegetable oil


  • Set the smoker, or alternatively the oven to 115C.
  • For the spice rub, combine all of the ingredients, reserving 1 tablespoon of the mix.
  • Rub the ribs with the Worcestershire sauce and spice rub and leave to marinate for one hour.
  • For the BBQ sauce, gently fry the onion, apple and garlic until softened. Add reserved spice mix and coffee and continue to cook for 2 minutes. Add remaining ingredients and simmer for 1 hour. Transfer the sauce to a food processor, and blitz until smooth. Pass through a sieve. Set aside 150ml to serve on the side.
  • Place the ribs in the smoker/oven for 2 hours. Remove from the smoker/oven and cover in BBQ sauce. Cover the ribs with foil and cook for one more hour.
  • Remove ribs from the smoker/oven and brush with remaining BBQ sauce. Place back into the smoker/oven, uncovered for 30 minutes until tender, and a dark crust has formed.
  • To serve, slice the ribs and serve with extra BBQ sauce on the side.