-
1
Preheat oven to 325 degrees F.
-
2
Cut each rack of ribs in half along the bone so they can be easily stacked.
-
3
Lay them out on the parchment paper in which they were wrapped for easy cleanup.
-
4
Salt and pepper liberally on both sides and pat spices into the meat.
-
5
Make sure to over season the ribs, because part of the rub will inevitably come off in the pan.
-
6
On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high.
-
7
Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
-
8
One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember).
-
9
Brush ribs with Espresso Sauce and close grill.
-
10
Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
-
11
Fresh ground black pepper
-
12
Mash garlic with the side of a knife and then mince finely to release oils.
-
13
Add olive oil to a preheated saute pan.
-
14
Add the garlic and saute until it gets light brown, about 1 minute.
-
15
Add cider vinegar, soy sauce, ketchup, and honey and stir well.
-
16
Add a pinch of grey salt, then whisk in the coffee.
-
17
Add freshly ground black pepper, to taste.
-
18
Bring to a simmer and simmer for 10 minutes.
-
19
Let cool and store in refrigerator for up to 2 weeks.
