Coffee pork ribs with cheese and fine herb polenta

Who said that ribs need a sauce to be lip-smacking good? This dry marinade will make your meat flavourful, without drying it out! Of course, if you can’t forego your favourite BBQ sauce, serve it alongside.


  1. Cut the ribs into 4 pieces and place them in a large airtight container.
  2. In a large bowl, mix the dry marinade spices and then season to taste with pepper. Evenly disperse over the ribs and lightly massage into the meat to help the flavours penetrate. Close the container and refrigerate for 12 hours.
  3. Preheat the oven to 300˚F (150˚C). Wrap the ribs one by one in aluminum foil and place on a large baking sheet. Cook in the oven for 2½ hours. Remove from the oven and unwrap. Preheat the BBQ to 500˚F (260˚C).
  4. Ten minutes before the pork has finished cooking in the oven, start to prepare the polenta. Pour the chicken broth and milk into a medium-sized saucepan. Bring to a boil and then lower heat to medium. (Careful not to make a mess; milk will quickly overflow when it boils.) Add the polenta and mix with a whisk. Cook for about 5 minutes, stirring to remove any lumps. Add a little milk if too thick.
  5. Add the white wine, Parmesan and pepper. Add the fresh herbs and mix. Turn off heat and keep hot.
  6. Remove the pork from the aluminum foil and grill on the BBQ for a few minutes on each side to add a touch of grilled flavour! Serve atop the hot polenta.

Le Coup de Grâce

Montreal, Quebec

Samuel Joubert may claim he’s no professional chef, but his immeasurable love of all things food-related sets him apart from other epicureans.

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