Kona Coffee BBQ Ribs

Ohana Kona Coffee BBQ Rubbed Ribs

Serves: 4
Prep: 15–20 minutes
Cook: 2½–3½ hours (low & slow) or 1½–2 hours (faster oven/grill method)

Ingredients

Ribs

  • 2 full racks pork baby back ribs or spare ribs (about 3–4 lbs total), membrane removed from the back
  • 3–4 Tbsp Ohana Kona Coffee Spice Blend
  • 1–2 Tbsp brown sugar or raw sugar (optional, enhances the coffee’s natural sweetness and helps with bark)
  • 1–2 tsp kosher salt (taste the blend first—it already has some salt)
  • 1–2 Tbsp oil or yellow mustard (as a binder to help the rub stick)
  • Optional: ½ tsp smoked paprika or a pinch of cayenne if you want extra smoke or heat

Optional finishing sauce / glaze

  • ½ cup BBQ sauce of your choice
  • 1–2 tsp Ohana Kona Coffee Spice
  • 1 Tbsp apple cider vinegar or pineapple juice
  • 1 tsp honey or brown sugar

Method

  1. Prep the ribs: Pat the ribs dry. Remove the thin membrane on the bone side if it hasn’t already been removed (slide a knife under it and pull with a paper towel). Lightly coat both sides with oil or a thin layer of mustard.

  2. Apply the rub: Mix the Ohana Kona Coffee Spice with the optional brown sugar and salt. Generously coat both sides of the ribs, pressing the rub in so it adheres well. Let the ribs sit at room temperature for 20–30 minutes, or refrigerate uncovered for a few hours (or overnight) for deeper flavor. Bring back to room temp before cooking.

  3. Cook the ribs (choose one method):

    Low & slow oven (easiest, reliable)

    • Preheat oven to 275–300°F.
    • Place the ribs on a foil-lined baking sheet or in a roasting pan, meaty side up. Cover tightly with foil.
    • Bake 2½–3 hours for baby backs (closer to 3–3½ hours for spare ribs) until tender.
    • For the last 20–30 minutes, uncover, brush with the optional glaze if using, and raise the temperature to 350–375°F (or broil briefly) to set the bark and caramelize.

    Grill / smoker method

    • Set up for indirect heat at 250–275°F.
    • Smoke or grill with the lid closed for 2–3 hours, spritzing occasionally with apple juice or water if desired.
    • Finish over direct heat or with the glaze for the last 10–15 minutes to develop a nice crust.

  4. Rest and serve: Remove the ribs, tent loosely with foil, and rest 10–15 minutes. Slice between the bones and serve with extra glaze or sauce on the side.

Tips

  • The Kona coffee gives a rich, roasted depth that pairs beautifully with the natural sweetness of pork—don’t skip the optional bit of brown sugar if you like a classic sticky bark.
  • Baby back ribs cook faster and are more tender; spare ribs have more flavor but need a bit more time.
  • Leftover ribs reheat well wrapped in foil in a low oven, or chop them for tacos, sandwiches, or fried rice.
  • Great sides: the Ohana Tradition roasted baby potatoes, coleslaw, grilled corn, or a simple pineapple salsa to cut the richness.

This rub delivers a unique Hawaiian-coffee twist on classic BBQ ribs—smoky, slightly sweet, and deeply flavored. Enjoy!

Kona Coffee BBQ Ribs
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