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1
Prepare the brine by dissolving sugar, salt and coffee in the water.
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2
Add the seasonings.
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3
Place ribs in large zip lock bag and add the room temperature brine.
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4
Seal the bag and put it into a large pat to prevent leaks.
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5
Refrigerate for at least 8 hours and up to 24 hours.
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6
Remove ribs from brine and dry thoroughly.
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7
Discard brine.
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8
Season ribs lightly with pepper.
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9
Heat the oil in a Dutch oven and brown ribs on all sides over medium-high heat.
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10
Do this in batches if necessary so that the ribs are not crowded.
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11
Remove ribs from pot when they have browned and add the vegetables (onion, carrot, celery and garlic) into the remaining fat.
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12
Saute vegetables on medium heat until soft, about 10 minutes.
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13
De-glaze pot by pouring in the brandy and scraping up the browned bits from the bottom of the pan.
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14
Return ribs and any juices to the pot and add broth, wine, and tomato paste.
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15
Check seasoning and add salt and pepper as needed.
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16
Do not over salt, as the ribs will have absorbed some salt from the brine.
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17
Turn burner to low and braise, with the pot covered, for 3 1/2 to 4 hours until very tender.
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18
Alternately, the covered pot may be placed into a 300 F oven for the same amount of time.
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19
Remove ribs from sauce, place on a plate and cover with foil.
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20
Skim fat from sauce and simmer it to reduce for 15 minutes.
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21
If you choose you may strain sauce for a smooth gravy and add a cornstarch slurry for a thicker consistency.
