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  • Summer
  • 3 hours
  • Serves 4-6

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Harissa Olive Oil

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Vermont Maple Balsamic Vinegar

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Garlic Medley Sea Salt

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Hawaiian Black Lava Sea Salt

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Jalapeño White Balsamic Vinegar

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Espresso Balsamic Vinegar

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Baklouti Green Chili Olive Oil

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Espresso Harissa Marinated Ribs with Jalapeño Slaw

An Espresso Balsamic and Harissa Olive Oil marinade with our Jalapeño and Baklouti slaw.

Ingredients

  • 2 racks Baby Back Ribs
  • 4 T Harissa Infused Olive Oil
  • 6 cloves garlic, minced
  • 1/4 c shallots, chopped
  • 1 c Espresso Balsamci
  • 1/2 c Maple Balsamic
  • 1 c maple syrup
  • 2 T Dijon mustard
  • 1/2 c low sodium soy sauce
  • Garlic Medley Sea Salt
  • fresh ground pepper
  • 4 c purple cabbage, finely shredded
  • 2 c grated carrot
  • 1 jalapeño, finely chopped
  • 2/3 c thinly sliced red onion
  • 6 T Jalapeño Balsamic
  • 4 T a mild SOOC extra virgin olive oil
  • 2 T lemon juice
  • Baklouti Green Chili Fused Olive Oil
  • Hawaiian Black Lava Sea Salt

Directions

  • 1. Prepare the espresso sauce: Add Harissa Olive Oil to a sauté pan on medium heat. Add minced garlic and shallots and sauté until they are light brown (about 1 minute). Add Espresso Balsamic, Maple Balsamic, maple syrup, mustard and soy sauce; Stir well. Season with salt and fresh ground pepper. Simmer for 10 minutes.
  • 2. Prepare the ribs: Salt and pepper liberally on both sides and pat spices into the meat. Stack the ribs on a sheet tray lined with aluminum foil. Cook in an oven at 325˚ for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
  • 3. Transfer ribs to a preheated grill. Brush ribs with espresso sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes (about 4 times total). Finish ribs with a sprinkle of Garlic Medley Sea Salt and a drizzle of Harissa Olive Oil.
  • 4. For the slaw: Toss all ingredients together and let macerate (purple cabbage, carrot, jalapeño, onion, Jalapeño Balsamic, extra virgin olive oil and lemon juice). Finish with Black Lava Sea Salt and Organic Baklouti Green Chili Oil.

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Espresso Harissa Marinated Ribs with Jalapeño Slaw

  • Summer
  • 3 hours
  • Serves 4-6

An Espresso Balsamic and Harissa Olive Oil marinade with our Jalapeño and Baklouti slaw.

Ingredients

  • 2 racks Baby Back Ribs
  • 4 T Harissa Infused Olive Oil
  • 6 cloves garlic, minced
  • 1/4 c shallots, chopped
  • 1 c Espresso Balsamci
  • 1/2 c Maple Balsamic
  • 1 c maple syrup
  • 2 T Dijon mustard
  • 1/2 c low sodium soy sauce
  • Garlic Medley Sea Salt
  • fresh ground pepper
  • 4 c purple cabbage, finely shredded
  • 2 c grated carrot
  • 1 jalapeño, finely chopped
  • 2/3 c thinly sliced red onion
  • 6 T Jalapeño Balsamic
  • 4 T a mild SOOC extra virgin olive oil
  • 2 T lemon juice
  • Baklouti Green Chili Fused Olive Oil
  • Hawaiian Black Lava Sea Salt

Directions

  • 1. Prepare the espresso sauce: Add Harissa Olive Oil to a sauté pan on medium heat. Add minced garlic and shallots and sauté until they are light brown (about 1 minute). Add Espresso Balsamic, Maple Balsamic, maple syrup, mustard and soy sauce; Stir well. Season with salt and fresh ground pepper. Simmer for 10 minutes.
  • 2. Prepare the ribs: Salt and pepper liberally on both sides and pat spices into the meat. Stack the ribs on a sheet tray lined with aluminum foil. Cook in an oven at 325˚ for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
  • 3. Transfer ribs to a preheated grill. Brush ribs with espresso sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes (about 4 times total). Finish ribs with a sprinkle of Garlic Medley Sea Salt and a drizzle of Harissa Olive Oil.
  • 4. For the slaw: Toss all ingredients together and let macerate (purple cabbage, carrot, jalapeño, onion, Jalapeño Balsamic, extra virgin olive oil and lemon juice). Finish with Black Lava Sea Salt and Organic Baklouti Green Chili Oil.