Sometimes the eating-close-to-the-ground concept needs a night off. You want a piece of meat, a potato and maybe a salad — the stuff of old-time grillers' dreams. With a grill and a pair of tongs, you can have it all.
The coffee in this marinade accentuates the bitter and smoky flavors of molasses, which is particularly delicious with pork ribs. This recipe is a favorite for marinating ribs of any kind: bee prime ribs or short ribs, as well as gone-in rib pork chops. My absolute favorite is pork spareribs because of their high ration of fat to meat. If that weren't enough, this marinade also makes a wonderful dipping sauce because it's not too salty.
To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.
This is the basic recipe for a dish that allows great variation.