Coffee & Peach Rubbed Spare Ribs


I wanted to make something special for my husband’s birthday. Being on Whole30 at the moment, I needed a delicious, meat n’ potatoes man meal, that I could eat. These ribs were spectacular. I was worried the lack of honey or brown sugar would leave them lacking that bbq-ish flavor. Nope, the super ripe peach was sweet enough. Complex, deep flavors, crispy skin, tender meat. Now, go make them!



Coffee & Peach Rubbed Spare Ribs

  • Total Time: 215


  • 4lb spare rib rack
  • 3 tbsp medium roast coffee grounds
  • 1 large peach, ripe, mashed
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sea salt (more to taste)
  • 2 tbsp black pepper


  1. Mix coffee, mashed peach, garlic, ginger, salt & pepper in a small bowl, use your hands to mash and mix, getting the juice out of the peach.
  2. Place ribs on a large sheet pan or parchment paper.
  3. Slather mix on to ribs and spread and pat down. Do this on both sides, use all of the mix.
  4. Wrap up the ribs and refrigerate overnight.
  5. When ready to cook, preheat oven to 300F
  6. Use roasting rack or cooling rack to cook ribs on so the air circulates all around them.
  7. Use a sheet pan underneath as a drip pan.
  8. Heat BBQ to 500F. Sear ribs, 2-3 minutes on each side.
  9. Place on roasting rack in oven & cook at 300F for 3-3 ½ hours.
  10. Remove from oven, place on large cutting board and use large chef’s knife or cleaver to cut ribs apart.
  11. Careful when lifting the whole rack, if you pick up the by the bones the meat will fall off!