2 racks Baby Back Ribs
4 Tbsp SOOC Harissa Infused Olive Oil
6 cloves Garlic, minced
¼ cup Shallots, chopped
1 cup SOOC Espresso Balsamic
½ cup SOOC Maple Balsamic
1 cup Maple Syrup
2 Tbsp Dijon Mustard
½ cup low sodium Soy Sauce
SOOC Garlic Medley Sea Salt
Fresh ground Pepper
4 cups purple Cabbage, finely shredded
2 cups grated Carrot
1 Jalapeño, finely chopped
⅔ cup thinly sliced red Onion
6 Tbsp SOOC Jalapeño Balsamic
4 Tbsp a mild SOOC Extra Virgin Olive Oil
2 Tbsp Lemon juice
SOOC Baklouti Green Chili Fused Olive Oil
SOOC Hawaiian Black Lava Sea Salt
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.
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.
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.
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.