Ingredients

For the short ribs:

6 cup water
2 cup white wine vinegar
1 cup dark brown sugar
2 tablespoon ground black pepper
1 teaspoon cayenne pepper

2 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon coarse salt
6 pound beef ribs

For the black coffee barbecue sauce:

6 cup water
2 cup white wine vinegar
1 cup dark brown sugar
2 tablespoon ground black pepper
1 teaspoon cayenne pepper
2 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon coarse salt
6 pound beef ribs
1/2 cup very strong black coffee, espresso preferred
1 cup ketchup

1/2 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1 cup onion, peeled and chopped, about 1 cup
2 clove garlic, peeled and crushed
2 tablespoon dark molasses
3 tablespoon jalapeño, seeded and chopped
2 tablespoon hot dry mustard mixed with 1/4 cup water
2 tablespoon worcestershire sauce
2 tablespoon ground cumin seed
2 tablespoon ancho chili powder

Preparation

Baking Directions:

To make the short ribs:1. Combine all of the ingredients except the short ribs in a large pot.

Bring to a boil and simmer for 10 minutes.

Add the short ribs to the pot and return to a boil.

Lower to a simmer and cook for 3 hours, adding additional water if necessary to keep the short ribs covered.

After cooking, turn off the heat and allow the ribs to cool fully in the poaching liquid.

Remove the short ribs from the liquid, discard the liquid and place the short ribs on a platter, cover loosely with plastic wrap and refrigerate until ready to barbecue.

The beef ribs may be poached 2-3 days in advance of barbecuing.

Prepare an outdoor grill.

Grill the ribs over medium high heat for 10 minutes, turn the ribs over, brush with coffee barbecue sauce and continue to cook for an additional 10 minutes.

Remove from the grill and divide the ribs into separate pieces, brush with additional BBQ sauce and serve.

To make the black coffee barbecue sauce:Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.

Cool, then puree in a blender or food processor until smooth and strain.

This can be stored in the refrigerator for up to 2 weeks in a covered container.

Yield: 1 1/2 cups.