Veal Ribs in Coffee Glaze

If the ability to separate the meat from the bones with your bare hands, and then eat it, pretty messy with the sauce, only makes you appetite, then the recipe for these glazed ribs is an excellent occasion to start a brutal meal.

• veal ribs - 1 kg;
• Salt - 2 tsp;
• Smoked paprika - 1 tbsp. a spoon;
• olive oil - 2 tbsp. Spoon (30 ml);
• coffee - 2/3 tbsp. (160 ml);
• honey - 3 tbsp. Spoons (45 ml);
• ketchup - 1/2 tbsp. (120 ml);
• cognac - 2 tbsp. Spoon (30 ml);
• balsamic vinegar - 1 tbsp. Spoon (15 ml).

1. Ribs season with salt and pour oil on both sides. Wrap the meat in three layers of foil and put in a preheated to 160 degrees oven for 3 hours.

2. Connect the remaining ingredients in the saucepan and put on medium heat.

3. Cook the sauce for 20 minutes, or until thick, stirring occasionally.

4. Tear the foil and oil the ribs with sauce. Return the rows to the oven at 200 degrees for 7-10 minutes.

There are two options: to leave the meat directly on the bone (if it does not come out of it) or to separate it from the bones and disassemble it. In the latter case, the meat can be eaten independently or put in sandwiches and burgers / sliders.