Professional design, modular functionality and superior strength for your outdoor kitchen.
Napoleon’ s Oasis Chest of Drawers are the ultimate element for those who want to build a professional quality outdoor kitchen without compromising on aesthetics. Designed to blend into any outdoor space, these drawer units are not just containers: they are intelligent storage and support structures, made from heavy-duty materials that can withstand the most demanding weather conditions.
Whether for passionate chefs, weekend barbecue-loving families, or outdoor dining spaces, the Oasis line responds with practical, configurable and elegant solutions. Each module has been designed to meet a specific need within the outdoor kitchen ecosystem, with special attention to detail, ergonomics and long-term use.
Create your Ideal Outdoor Kitchen without Restrictions
The modularity of the Oasis line is not a minor detail, but one of its main arguments. Each module is designed to integrate perfectly with the other elements of the series, allowing you to build a kitchen as it grows with you. You can start with a basic structure and expand as your needs grow.
In addition, each unit comes equipped with pre-drilled gas and electrical supply openings, allowing for quick connection to grills, burners, electrical outlets, outdoor lighting or even water pump sinks. This feature makes the Oasis kitchen an adaptable solution for both domestic environments and semi-professional or commercial contexts, such as restaurant terraces and boutique hotels.
Thanks to this system, you are not constrained by a rigid design, but can give free rein to your creativity and culinary needs.
Guaranteed Durability Against the Elements
In outdoor environments, the resistance of materials is an absolute priority. That’s why Oasis Chests of Drawers are made of professional-grade galvanised steel, powder coated with a double layer of paint that protects against corrosion, UV wear and tear and weathering such as humidity, extreme heat or salt spray in coastal areas.
The fronts and fittings are made of brushed stainless steel, a hygienic material that is easy to clean and provides an elegant and modern finish. This combination means that the drawer units not only have a long service life, but also require very little maintenance to retain their original aesthetics.
Even after years of outdoor use, these units retain their structural integrity, functionality and visual presence, making them a sound investment.
All Terrain Ready
Each module comes completely pre-assembled from the factory, drastically reducing installation time and complexity. All that is required is unpacking, positioning and levelling. The height adjustable legs allow each drawer unit to be adapted to uneven surfaces such as stone floors, wooden decks or sloping tiles, ensuring a professional installation every time, with no tilting or imbalance.
This is particularly important when integrating appliances or worktops, where perfect levelling is crucial for both functionality and safety.
Waste Drawer with Roll Holder for Tidiness, Cleanliness and Hygiene in a Single Module
In any kitchen, tidiness is essential. In an outdoor kitchen, it is even more so. This module has been designed to offer an integrated solution to waste management and hygiene without compromising on aesthetics.
The waste bin is fully removable, making it easy to change the bag and allow for deep cleaning when necessary. The folding compartment offers quick and convenient access to the kitchen roll holder, allowing you to keep your hands clean during preparation or cleaning.
In addition, its closed design prevents exposure to sunlight or insects, making this module an essential solution for outdoor environments.
Drawer unit with 2 Drawers and Blind Panel – Robustness and Versatility for Integrating Equipment
This module is ideal for those who wish to combine storage with the ability to install additional appliances, such as a side burner, electric hob or even a sink with drainage system. The fixed blind top panel is designed with the strength to support these devices without compromising the structural integrity of the unit.
The two drawers offer ample and organised storage space, with metal rails that ensure a smooth glide, even under heavy loads. Here you can store everything from chopping boards to sets of knives, tongs and spices, keeping everything within easy reach.
3-Drawer Chest for Maximum Capacity, Maximum Organisation
When storage space is a priority, this unit is the best choice. The three drawers allow you to sort items by size, use or frequency of access. It’s ideal for those who work with multiple tools or ingredients, or for families who often cook outdoors.
Its sturdy design holds even heavy utensils such as cast iron pans, mortars and pestles or large grill tools. It’s the ideal choice for keeping everything organised without compromising mobility or quick access.
Kitchen, Terrace and Beyond Barbecue Application
The attractive industrial design and structural strength allow Oasis Chests of Drawers to be used not only in outdoor kitchens, but also in indoor environments with rustic or minimalist aesthetics, such as:
-
Professional kitchens or mobile stations in catering.
-
Luxury campsites or glamping stations.
-
Outdoor cooking workshops for events.
-
Domestic kitchens that seek to incorporate independent modules with a modern design and easy cleaning.
Their adaptability means that the investment in these modules is not limited to a single use, but can be extended to multiple applications, which increases their value.
Maintenance and Prolonged Use, Follow This Complete Guide to Preserve Your Oasis Modules
Regular maintenance not only improves aesthetics but also extends the life of your drawers. Here's a detailed explanation of how to care for every aspect of the Oasis system:
1. Frequent cleaning with suitable materials:
Clean the external surfaces with a soft cloth dampened with warm water and a mixture of neutral soap. To remove more stubborn stains, you can use diluted white vinegar. Do not use metal scouring pads or abrasive products, as they may damage the finish or scratch the stainless steel.
2. Monthly inspection of screws and moving parts:
Check that there are no loose screws in the drawer guides or levelling feet. If you detect any play, tighten them carefully. Also check the drawer rails to ensure they slide smoothly and lubricate them if necessary with grease suitable for metal.
3. Additional protection during periods of inactivity:
If you do not plan to use the kitchen during the winter or during prolonged periods of rain, we recommend covering the modules with waterproof, ventilated covers to prevent moisture build-up inside and preserve the shine of the surfaces.
4. Annual check of gas and electrical connections:
If you have connected devices to the system, make sure that the connections are in good condition. This includes inspecting flexible pipes, gas seals, water inlets and sockets to prevent accidents.
5. Regular interior organisation:
Avoid overloading drawers and check the items stored inside. Sorting by category and using dividers will allow you to keep the system functional and aesthetically clean.
Maintenance and Prolonged Use, Follow This Complete Guide to Preserve Your Oasis Modules
Regular maintenance not only improves aesthetics but also extends the life of your drawers. Here's a detailed explanation of how to care for every aspect of the Oasis system:
1. Frequent cleaning with suitable materials:
Clean the external surfaces with a soft cloth dampened with warm water and a mixture of neutral soap. To remove more stubborn stains, you can use diluted white vinegar. Do not use metal scouring pads or abrasive products, as they may damage the finish or scratch the stainless steel.
2. Monthly inspection of screws and moving parts:
Check that there are no loose screws in the drawer guides or levelling feet. If you detect any play, tighten them carefully. Also check the drawer rails to ensure they slide smoothly and lubricate them if necessary with grease suitable for metal.
3. Additional protection during periods of inactivity:
If you do not plan to use the kitchen during the winter or during prolonged periods of rain, we recommend covering the modules with waterproof, ventilated covers to prevent moisture build-up inside and preserve the shine of the surfaces.
4. Annual check of gas and electrical connections:
If you have connected devices to the system, make sure that the connections are in good condition. This includes inspecting flexible pipes, gas seals, water inlets and sockets to prevent accidents.
5. Regular interior organisation:
Avoid overloading drawers and check the items stored inside. Sorting by category and using dividers will allow you to keep the system functional and aesthetically clean.
Maintenance and Prolonged Use, Follow This Complete Guide to Preserve Your Oasis Modules
Regular maintenance not only improves aesthetics but also extends the life of your drawers. Here's a detailed explanation of how to care for every aspect of the Oasis system:
1. Frequent cleaning with suitable materials:
Clean the external surfaces with a soft cloth dampened with warm water and a mixture of neutral soap. To remove more stubborn stains, you can use diluted white vinegar. Do not use metal scouring pads or abrasive products, as they may damage the finish or scratch the stainless steel.
2. Monthly inspection of screws and moving parts:
Check that there are no loose screws in the drawer guides or levelling feet. If you detect any play, tighten them carefully. Also check the drawer rails to ensure they slide smoothly and lubricate them if necessary with grease suitable for metal.
3. Additional protection during periods of inactivity:
If you do not plan to use the kitchen during the winter or during prolonged periods of rain, we recommend covering the modules with waterproof, ventilated covers to prevent moisture build-up inside and preserve the shine of the surfaces.
4. Annual check of gas and electrical connections:
If you have connected devices to the system, make sure that the connections are in good condition. This includes inspecting flexible pipes, gas seals, water inlets and sockets to prevent accidents.
5. Regular interior organisation:
Avoid overloading drawers and check the items stored inside. Sorting by category and using dividers will allow you to keep the system functional and aesthetically clean.
Maintenance and Prolonged Use, Follow This Complete Guide to Preserve Your Oasis Modules
Regular maintenance not only improves aesthetics but also extends the life of your drawers. Here's a detailed explanation of how to care for every aspect of the Oasis system:
1. Frequent cleaning with suitable materials:
Clean the external surfaces with a soft cloth dampened with warm water and a mixture of neutral soap. To remove more stubborn stains, you can use diluted white vinegar. Do not use metal scouring pads or abrasive products, as they may damage the finish or scratch the stainless steel.
2. Monthly inspection of screws and moving parts:
Check that there are no loose screws in the drawer guides or levelling feet. If you detect any play, tighten them carefully. Also check the drawer rails to ensure they slide smoothly and lubricate them if necessary with grease suitable for metal.
3. Additional protection during periods of inactivity:
If you do not plan to use the kitchen during the winter or during prolonged periods of rain, we recommend covering the modules with waterproof, ventilated covers to prevent moisture build-up inside and preserve the shine of the surfaces.
4. Annual check of gas and electrical connections:
If you have connected devices to the system, make sure that the connections are in good condition. This includes inspecting flexible pipes, gas seals, water inlets and sockets to prevent accidents.
5. Regular interior organisation:
Avoid overloading drawers and check the items stored inside. Sorting by category and using dividers will allow you to keep the system functional and aesthetically clean.
Coffee BBQ Rib Tacos with Spicy Honey Sauce Recipe
An outdoor gourmet recipe to delight all palates
This BBQ coffee rib taco recipe is an intense flavour experience: the meat is cooked slowly until it falls off the bone, the blend of roasted coffee and spices brings out its deep flavour, and the final spicy honey glaze adds a bright and addictive contrast. Ideal for showing off in an outdoor kitchen equipped with Napoleon Oasis modules.
Ingredients (serves 4 to 6)
For the meat:
- 1 rack of pork ribs (baby back ribs or St. Louis cut, approx. 1.5 kg)
- 2 tablespoons coarsely ground roasted coffee (espresso or Arabica/Robusta blend)
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika (La Vera paprika can be used)
- 1 teaspoon ground cumin
- 1 teaspoon celery salt or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ cup dark beer or homemade beef stock
- Optional: 1 teaspoon pure cocoa powder (to accentuate the depth of the coffee)
For the spicy honey sauce:
- 4 tablespoons natural honey
- 1 tablespoon Dijon mustard
- 1 fresh red chilli (serrano or jalapeño), finely chopped and seeded
- 1 clove garlic, grated
- Juice of ½ lemon
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
To serve
- Artisanal corn tortillas (preferably freshly heated on a griddle)
- Pickled red onion (prepared in vinegar with sugar and salt)
- Freshly chopped coriander
- Lime or lemon wedges
Preparation
1. Marinate the ribs:
In a bowl, mix the coffee, sugar, spices and olive oil. Rub the ribs generously on all sides. Let marinate for at least 1 hour, although ideally
refrigerate for 6 to 12 hours for deep flavour absorption.
Before cooking, remove from the refrigerator 30 minutes to allow to come to room temperature.
2. Slow cooking:
On a gas grill:
- Preheat to 120°C.
- Turn off one of the burners and place the ribs on the side without the flame (indirect cooking).
- Add a tray of water to maintain moisture.
- Cover and cook for 3.5 to 4 hours, checking every hour.
On a charcoal grill:
- Create two heat zones. Place the coals on one side.
- Cook the ribs on the opposite side, with the lid closed.
- Add a handful of apple or walnut wood chips (previously soaked) every hour to smoke.
Halfway through, brush with beer or stock to prevent drying out.
3. Prepare the spicy honey sauce:
In a small frying pan, heat the honey until it begins to bubble. Add the garlic, chilli, mustard and soy sauce. Cook over a low heat until slightly thickened (about 4-5 minutes). Add the lemon juice and vinegar. Set aside.
4. Final glaze:
During the last 20 minutes, brush the ribs with the honey sauce every 5 minutes. The coating will caramelise to form a shiny, golden glaze.
5. Assembly:
Remove the ribs and let rest for 10 minutes. Cut between the bones. Place on warm tortillas and garnish with pickled onion, coriander and a lime wedge.
Serving suggestions:
- Red cabbage salad with chipotle mayonnaise
- Refried beans with panela cheese
- Rustic rosemary potatoes
- Michelada or stout beer
Vegetarian variation of BBQ Coffee Cauliflower Tacos
A vegetable alternative with all the smoky flavour of BBQ
Cauliflower is a neutral canvas that absorbs the flavours of coffee, spices and glaze. With the right treatment, it becomes a tasty, juicy experience with a caramelised touch. An option that is every bit as good as the meat recipe.
Ingredients (serves 3-4)
For the cauliflower:
- 1 large cauliflower cut into 2 cm thick slices (large florets can also be used)
- 2 tablespoons ground coffee
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon fine salt
- 2 tablespoons olive oil
For the sauce:
Use the same recipe as for the
spicy honey sauce, although you can adjust the level of spiciness to taste.
Preparation
1. Marinate the cauliflower:
Combine the coffee, sugar, spices and oil in a bowl. Coat each piece of cauliflower well. Leave to rest for at least 30 minutes to absorb the flavour.
2. Grill or pan-fry:
- Medium-high heat (180-200 °C).
- Place the pieces on a clean grill or griddle and oil well.
- Cook on both sides until seared and tender inside (approx. 10-12 minutes per side).
- You can cover with aluminium foil to generate steam and speed up the cooking process.
3. Final glaze:
Brush with the honey sauce in the last few minutes, repeating two or three times until a sticky, glazed texture is achieved. Do not overcook to prevent the honey from burning.
4. Assembly and serving:
Serve the cauliflower pieces on tortillas, add pickled onion, coriander leaves and a squeeze of lemon.
Serving suggestions:
- Creamy avocado and yoghurt green sauce
- Baked sweet potato chips
- Grain salad with corn, beans and lime
Coffee BBQ Rib Tacos with Spicy Honey Sauce Recipe
An outdoor gourmet recipe to delight all palates
This BBQ coffee rib taco recipe is an intense flavour experience: the meat is cooked slowly until it falls off the bone, the blend of roasted coffee and spices brings out its deep flavour, and the final spicy honey glaze adds a bright and addictive contrast. Ideal for showing off in an outdoor kitchen equipped with Napoleon Oasis modules.
Ingredients (serves 4 to 6)
For the meat:
- 1 rack of pork ribs (baby back ribs or St. Louis cut, approx. 1.5 kg)
- 2 tablespoons coarsely ground roasted coffee (espresso or Arabica/Robusta blend)
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika (La Vera paprika can be used)
- 1 teaspoon ground cumin
- 1 teaspoon celery salt or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ cup dark beer or homemade beef stock
- Optional: 1 teaspoon pure cocoa powder (to accentuate the depth of the coffee)
For the spicy honey sauce:
- 4 tablespoons natural honey
- 1 tablespoon Dijon mustard
- 1 fresh red chilli (serrano or jalapeño), finely chopped and seeded
- 1 clove garlic, grated
- Juice of ½ lemon
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
To serve
- Artisanal corn tortillas (preferably freshly heated on a griddle)
- Pickled red onion (prepared in vinegar with sugar and salt)
- Freshly chopped coriander
- Lime or lemon wedges
Preparation
1. Marinate the ribs:
In a bowl, mix the coffee, sugar, spices and olive oil. Rub the ribs generously on all sides. Let marinate for at least 1 hour, although ideally
refrigerate for 6 to 12 hours for deep flavour absorption.
Before cooking, remove from the refrigerator 30 minutes to allow to come to room temperature.
2. Slow cooking:
On a gas grill:
- Preheat to 120°C.
- Turn off one of the burners and place the ribs on the side without the flame (indirect cooking).
- Add a tray of water to maintain moisture.
- Cover and cook for 3.5 to 4 hours, checking every hour.
On a charcoal grill:
- Create two heat zones. Place the coals on one side.
- Cook the ribs on the opposite side, with the lid closed.
- Add a handful of apple or walnut wood chips (previously soaked) every hour to smoke.
Halfway through, brush with beer or stock to prevent drying out.
3. Prepare the spicy honey sauce:
In a small frying pan, heat the honey until it begins to bubble. Add the garlic, chilli, mustard and soy sauce. Cook over a low heat until slightly thickened (about 4-5 minutes). Add the lemon juice and vinegar. Set aside.
4. Final glaze:
During the last 20 minutes, brush the ribs with the honey sauce every 5 minutes. The coating will caramelise to form a shiny, golden glaze.
5. Assembly:
Remove the ribs and let rest for 10 minutes. Cut between the bones. Place on warm tortillas and garnish with pickled onion, coriander and a lime wedge.
Serving suggestions:
- Red cabbage salad with chipotle mayonnaise
- Refried beans with panela cheese
- Rustic rosemary potatoes
- Michelada or stout beer
Vegetarian variation of BBQ Coffee Cauliflower Tacos
A vegetable alternative with all the smoky flavour of BBQ
Cauliflower is a neutral canvas that absorbs the flavours of coffee, spices and glaze. With the right treatment, it becomes a tasty, juicy experience with a caramelised touch. An option that is every bit as good as the meat recipe.
Ingredients (serves 3-4)
For the cauliflower:
- 1 large cauliflower cut into 2 cm thick slices (large florets can also be used)
- 2 tablespoons ground coffee
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon fine salt
- 2 tablespoons olive oil
For the sauce:
Use the same recipe as for the
spicy honey sauce, although you can adjust the level of spiciness to taste.
Preparation
1. Marinate the cauliflower:
Combine the coffee, sugar, spices and oil in a bowl. Coat each piece of cauliflower well. Leave to rest for at least 30 minutes to absorb the flavour.
2. Grill or pan-fry:
- Medium-high heat (180-200 °C).
- Place the pieces on a clean grill or griddle and oil well.
- Cook on both sides until seared and tender inside (approx. 10-12 minutes per side).
- You can cover with aluminium foil to generate steam and speed up the cooking process.
3. Final glaze:
Brush with the honey sauce in the last few minutes, repeating two or three times until a sticky, glazed texture is achieved. Do not overcook to prevent the honey from burning.
4. Assembly and serving:
Serve the cauliflower pieces on tortillas, add pickled onion, coriander leaves and a squeeze of lemon.
Serving suggestions:
- Creamy avocado and yoghurt green sauce
- Baked sweet potato chips
- Grain salad with corn, beans and lime
Coffee BBQ Rib Tacos with Spicy Honey Sauce Recipe
An outdoor gourmet recipe to delight all palates
This BBQ coffee rib taco recipe is an intense flavour experience: the meat is cooked slowly until it falls off the bone, the blend of roasted coffee and spices brings out its deep flavour, and the final spicy honey glaze adds a bright and addictive contrast. Ideal for showing off in an outdoor kitchen equipped with Napoleon Oasis modules.
Ingredients (serves 4 to 6)
For the meat:
- 1 rack of pork ribs (baby back ribs or St. Louis cut, approx. 1.5 kg)
- 2 tablespoons coarsely ground roasted coffee (espresso or Arabica/Robusta blend)
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika (La Vera paprika can be used)
- 1 teaspoon ground cumin
- 1 teaspoon celery salt or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ cup dark beer or homemade beef stock
- Optional: 1 teaspoon pure cocoa powder (to accentuate the depth of the coffee)
For the spicy honey sauce:
- 4 tablespoons natural honey
- 1 tablespoon Dijon mustard
- 1 fresh red chilli (serrano or jalapeño), finely chopped and seeded
- 1 clove garlic, grated
- Juice of ½ lemon
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
To serve
- Artisanal corn tortillas (preferably freshly heated on a griddle)
- Pickled red onion (prepared in vinegar with sugar and salt)
- Freshly chopped coriander
- Lime or lemon wedges
Preparation
1. Marinate the ribs:
In a bowl, mix the coffee, sugar, spices and olive oil. Rub the ribs generously on all sides. Let marinate for at least 1 hour, although ideally
refrigerate for 6 to 12 hours for deep flavour absorption.
Before cooking, remove from the refrigerator 30 minutes to allow to come to room temperature.
2. Slow cooking:
On a gas grill:
- Preheat to 120°C.
- Turn off one of the burners and place the ribs on the side without the flame (indirect cooking).
- Add a tray of water to maintain moisture.
- Cover and cook for 3.5 to 4 hours, checking every hour.
On a charcoal grill:
- Create two heat zones. Place the coals on one side.
- Cook the ribs on the opposite side, with the lid closed.
- Add a handful of apple or walnut wood chips (previously soaked) every hour to smoke.
Halfway through, brush with beer or stock to prevent drying out.
3. Prepare the spicy honey sauce:
In a small frying pan, heat the honey until it begins to bubble. Add the garlic, chilli, mustard and soy sauce. Cook over a low heat until slightly thickened (about 4-5 minutes). Add the lemon juice and vinegar. Set aside.
4. Final glaze:
During the last 20 minutes, brush the ribs with the honey sauce every 5 minutes. The coating will caramelise to form a shiny, golden glaze.
5. Assembly:
Remove the ribs and let rest for 10 minutes. Cut between the bones. Place on warm tortillas and garnish with pickled onion, coriander and a lime wedge.
Serving suggestions:
- Red cabbage salad with chipotle mayonnaise
- Refried beans with panela cheese
- Rustic rosemary potatoes
- Michelada or stout beer
Vegetarian variation of BBQ Coffee Cauliflower Tacos
A vegetable alternative with all the smoky flavour of BBQ
Cauliflower is a neutral canvas that absorbs the flavours of coffee, spices and glaze. With the right treatment, it becomes a tasty, juicy experience with a caramelised touch. An option that is every bit as good as the meat recipe.
Ingredients (serves 3-4)
For the cauliflower:
- 1 large cauliflower cut into 2 cm thick slices (large florets can also be used)
- 2 tablespoons ground coffee
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon fine salt
- 2 tablespoons olive oil
For the sauce:
Use the same recipe as for the
spicy honey sauce, although you can adjust the level of spiciness to taste.
Preparation
1. Marinate the cauliflower:
Combine the coffee, sugar, spices and oil in a bowl. Coat each piece of cauliflower well. Leave to rest for at least 30 minutes to absorb the flavour.
2. Grill or pan-fry:
- Medium-high heat (180-200 °C).
- Place the pieces on a clean grill or griddle and oil well.
- Cook on both sides until seared and tender inside (approx. 10-12 minutes per side).
- You can cover with aluminium foil to generate steam and speed up the cooking process.
3. Final glaze:
Brush with the honey sauce in the last few minutes, repeating two or three times until a sticky, glazed texture is achieved. Do not overcook to prevent the honey from burning.
4. Assembly and serving:
Serve the cauliflower pieces on tortillas, add pickled onion, coriander leaves and a squeeze of lemon.
Serving suggestions:
- Creamy avocado and yoghurt green sauce
- Baked sweet potato chips
- Grain salad with corn, beans and lime
Coffee BBQ Rib Tacos with Spicy Honey Sauce Recipe
An outdoor gourmet recipe to delight all palates
This BBQ coffee rib taco recipe is an intense flavour experience: the meat is cooked slowly until it falls off the bone, the blend of roasted coffee and spices brings out its deep flavour, and the final spicy honey glaze adds a bright and addictive contrast. Ideal for showing off in an outdoor kitchen equipped with Napoleon Oasis modules.
Ingredients (serves 4 to 6)
For the meat:
- 1 rack of pork ribs (baby back ribs or St. Louis cut, approx. 1.5 kg)
- 2 tablespoons coarsely ground roasted coffee (espresso or Arabica/Robusta blend)
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika (La Vera paprika can be used)
- 1 teaspoon ground cumin
- 1 teaspoon celery salt or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ cup dark beer or homemade beef stock
- Optional: 1 teaspoon pure cocoa powder (to accentuate the depth of the coffee)
For the spicy honey sauce:
- 4 tablespoons natural honey
- 1 tablespoon Dijon mustard
- 1 fresh red chilli (serrano or jalapeño), finely chopped and seeded
- 1 clove garlic, grated
- Juice of ½ lemon
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
To serve
- Artisanal corn tortillas (preferably freshly heated on a griddle)
- Pickled red onion (prepared in vinegar with sugar and salt)
- Freshly chopped coriander
- Lime or lemon wedges
Preparation
1. Marinate the ribs:
In a bowl, mix the coffee, sugar, spices and olive oil. Rub the ribs generously on all sides. Let marinate for at least 1 hour, although ideally
refrigerate for 6 to 12 hours for deep flavour absorption.
Before cooking, remove from the refrigerator 30 minutes to allow to come to room temperature.
2. Slow cooking:
On a gas grill:
- Preheat to 120°C.
- Turn off one of the burners and place the ribs on the side without the flame (indirect cooking).
- Add a tray of water to maintain moisture.
- Cover and cook for 3.5 to 4 hours, checking every hour.
On a charcoal grill:
- Create two heat zones. Place the coals on one side.
- Cook the ribs on the opposite side, with the lid closed.
- Add a handful of apple or walnut wood chips (previously soaked) every hour to smoke.
Halfway through, brush with beer or stock to prevent drying out.
3. Prepare the spicy honey sauce:
In a small frying pan, heat the honey until it begins to bubble. Add the garlic, chilli, mustard and soy sauce. Cook over a low heat until slightly thickened (about 4-5 minutes). Add the lemon juice and vinegar. Set aside.
4. Final glaze:
During the last 20 minutes, brush the ribs with the honey sauce every 5 minutes. The coating will caramelise to form a shiny, golden glaze.
5. Assembly:
Remove the ribs and let rest for 10 minutes. Cut between the bones. Place on warm tortillas and garnish with pickled onion, coriander and a lime wedge.
Serving suggestions:
- Red cabbage salad with chipotle mayonnaise
- Refried beans with panela cheese
- Rustic rosemary potatoes
- Michelada or stout beer
Vegetarian variation of BBQ Coffee Cauliflower Tacos
A vegetable alternative with all the smoky flavour of BBQ
Cauliflower is a neutral canvas that absorbs the flavours of coffee, spices and glaze. With the right treatment, it becomes a tasty, juicy experience with a caramelised touch. An option that is every bit as good as the meat recipe.
Ingredients (serves 3-4)
For the cauliflower:
- 1 large cauliflower cut into 2 cm thick slices (large florets can also be used)
- 2 tablespoons ground coffee
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon fine salt
- 2 tablespoons olive oil
For the sauce:
Use the same recipe as for the
spicy honey sauce, although you can adjust the level of spiciness to taste.
Preparation
1. Marinate the cauliflower:
Combine the coffee, sugar, spices and oil in a bowl. Coat each piece of cauliflower well. Leave to rest for at least 30 minutes to absorb the flavour.
2. Grill or pan-fry:
- Medium-high heat (180-200 °C).
- Place the pieces on a clean grill or griddle and oil well.
- Cook on both sides until seared and tender inside (approx. 10-12 minutes per side).
- You can cover with aluminium foil to generate steam and speed up the cooking process.
3. Final glaze:
Brush with the honey sauce in the last few minutes, repeating two or three times until a sticky, glazed texture is achieved. Do not overcook to prevent the honey from burning.
4. Assembly and serving:
Serve the cauliflower pieces on tortillas, add pickled onion, coriander leaves and a squeeze of lemon.
Serving suggestions:
- Creamy avocado and yoghurt green sauce
- Baked sweet potato chips
- Grain salad with corn, beans and lime
