Jul 14 2026
Restaurants›Ocotillo›Baby Back Pork Ribs Recipe

Baby Back Pork Ribs Recipe

Inspired by Ocotillo
Time3h
Serves4

Coffee rub, maple-chili glaze, roasted squash puree, pecan, herbs

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Ingredients

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Coffee Rub

Maple-Chili Glaze

Roasted Squash Puree

Garnish

Baby Back Pork Ribs

Method

Coffee Rub

  1. 1

    Prepare the Coffee Rub

    In a mixing bowl, combine ground coffee, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and chili powder. Mix well until all ingredients are evenly combined.

Baby Back Pork Ribs

  1. 2

    Prepare the Ribs

    Remove the membrane from the back of the baby back ribs. Pat the ribs dry with paper towels.

  2. 3

    Apply the Coffee Rub

    Rub the prepared coffee rub generously over both sides of the ribs. Let the ribs sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Maple-Chili Glaze

  1. 4

    Make the Glaze

    In a small saucepan, combine maple syrup, chili paste, and apple cider vinegar. Heat over medium-low heat, stirring until the mixture is well combined and slightly thickened, about 5 minutes. Remove from heat and set aside.

Roasted Squash Puree

  1. 5

    Prepare the Squash

    Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Season with salt, black pepper, and nutmeg.

  2. 6

    Roast the Squash

    Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30-40 minutes or until tender. Once cooked, scoop the flesh into a blender and puree until smooth. Adjust seasoning if necessary.

Grilling Ribs

  1. 7

    Cook the Ribs

    Preheat the grill to medium-high heat. Place the ribs on the grill and cook for about 3 hours, flipping occasionally. During the last 30 minutes of cooking, brush the ribs with the maple-chili glaze.

Garnish

  1. 8

    Prepare Garnish

    Chop the pecans and fresh herbs. Set aside for garnishing the dish.

Plating

  1. 9

    Serve the Dish

    Once the ribs are cooked and glazed, remove them from the grill and let them rest for 10 minutes. Slice the ribs and serve them on a plate with a generous scoop of roasted squash puree on the side. Garnish with chopped pecans and fresh herbs.

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