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1
In a food processor, puree the basil and garlic.
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2
With the machine on, slowly add the extra-virgin olive oil until blended.
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3
Arrange the ribs in a large roasting pan and pour the basil marinade over them.
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4
Turn the ribs to coat, then cover and refrigerate overnight.
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5
Bring to room temperature before cooking.
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6
In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute.
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7
Transfer to a spice grinder and let cool completely, then grind to a powder.
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8
Scrape most of the marinade off the ribs and reserve.
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9
In a large enameled castiron casserole, heat 2 tablespoons of the pure olive oil.
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10
Season the ribs with Jan's Spice Mix.
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11
Add half of the ribs to the casserole and cook over moderate heat until browned, turning once, about 4 minutes per side.
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12
Transfer to a platter.
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13
Repeat with the remaining pure olive oil and ribs.
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14
Add the onions to the casserole; cook over low heat until softened, about 15 minutes.
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15
Increase the heat to moderate and cook, stirring occasionally, until browned, about 10 minutes longer.
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16
Add the jalapenos, cumin and the reserved marinade; cook, stirring occasionally, until softened, about 5 minutes.
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17
Add the tomatoes and cook over moderately high heat until almost dry, 5 minutes.
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18
Add the wine and simmer for 3 minutes.
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19
Add the coffee, stock and bay leaves and return the ribs and any accumulated juices to the casserole.
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20
Bring to a boil, cover and simmer over low heat until very tender, skimming the fat from the surface occasionally, about 2 hours.
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21
Transfer the ribs to a platter and discard the bay leaves.
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22
Discard the bones and trim the ribs of excess fat, keeping the meat intact.
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23
Boil the gravy over high heat, stirring, until reduced to 6 cups, 12 minutes.
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24
Whisk in the vinegar and tomato paste; season with salt and pepper.
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25
Add the meat to the gravy, cover and simmer for 5 minutes before serving.
