I’ve been a dad for the best part of 14 years. Fatherhood, of course, is summarily an inevitable catch22. Moments after you anxiously anticipate your child’s first steps, you’re bemoaning the fact he walking over and rearranging your cupboards. As soon as a father finishes pining for the days when his child speaks, he longs to mute the seemingly ceaseless, childish monologue. Reality arrives at the pace of 24 hours a day and I’ll roll with it. The futility of preempting or postempting the passage of time is not lost on me. Happy Fathers’ Day. Time to catch some coals on fire and enjoy a 22 oz beer while we make this chili. Coffee, chili, ribs- it is the dad trifecta.
Chili BBQ sauce
1 – 6 oz can tomato paste
¾ C double strength coffee*
1 T chili powder
½ t coriander
1/3 C diced, dried pasilla chilies, rehydrated **
¼ C chopped green onion
½ t liquid smoke
1 t angostura bitters
2 T sugar
2 ½ LB baby back pork ribs
* make double strength coffee by adding twice the recommended amount of grounds to the coffee prep.
** rehydrate the dried chilies in a cup of containing hot water for 30 minutes. Drain water prior to use.
*** Asterisks suck.
1) Combine the ingredients for chili BBQ sauce.
2) Simmer on moderate heat for 10 minutes.
3) Turn heat down to very low and simmer 30 minutes.
4) Place sauce in a blender and blend baby, blend.
5) Fire up the charcoal grill.
6) Cook the ribs on both sides.
7) Slather the ribs with ½ of the sauce and cook for 5 minutes
8) Turn ribs and slather with the remaining sauce then cook for 5 minutes.
The ITP liked this chili. Perhaps they were feeling generous, as it is Fathers’ Day. The coffee flavor melded well with chili flavor- to the extent that neither the chili nor the coffee flavor was too pronounced. The primary objection voiced by the ITP centered on the difficulty in eating the ribs. No problem, at least they dug the chili sauce.