Seal ribs with Mont-Café coffee

Ingredients

• 8 garlic cloves
• 60 ml (¼ cup) chili powder
• 30 ml (2 Tbsp) balsamic vinegar
• 280 ml brown sugar
• 5 ml (1 tsp) Cayenne pepper
• 5 ml (1 tsp) salt
• 1,5 kg (3 lbs) seal ribs, ideally pre-soaked in cold water
• 2 bottles (341 ml) blonde beer
• 250 ml (1 cup) cider vinegar
• 60 ml (¼ cup) “Renard noir” coffee from the Mont-Café coffeehouse or other coffee of choice
• 30 ml (2 Tbsp) sambal oelek or sriracha sauce

Preparation

• In a food processor, mix the garlic, 30 ml (2 Tbsp) chili powder, balsamic vinegar, 30 ml (2 Tbsp) brown sugar, Cayenne pepper and salt by repetitively pulsing until the mixture forms a paste.
• Spread this spicy paste across the entire surface of the ribs.
• Refrigerate at least 2 hours or until the following day.
• Place the ribs in a very large pot. Pour in beer (the ribs will not be submerged).
• Bring to a boil on high heat, then reduce to medium-low. Cover and let simmer for 45 minutes to 1 hour, or until the meat is fork tender. Turn the ribs from time to time.
• Transfer them to a large plate. Pour away the cooking liquid.
• Brush the grill with oil and pre-heat on a medium-low flame.
• In a medium-sized pot, mix the cider vinegar with 250 ml (1 cup) of brown sugar, coffee, 30 ml (2 Tbsp) of chili powder and sambal oelek.
• Bring to a boil. Reduce the flame to medium-high and let boil without a lid until the sauce has reduced by nearly half, i.e. about 6 minutes
• Grill for 10 to 12 minutes or until the ribs are glazed and hot. While cooking the ribs, turn and baste often with sauce.