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1
Combine the coffee, salt, chili powder, onion and garlic powders, coriander, pepper and cinnamon in a bowl.
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2
Mix with your fingers, breaking up any lumps.
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3
Set aside.
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4
Remove the thin, papery membrane from the back of each rack of ribs.
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5
Turn the racks meat side down and insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone).
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6
Using a dishcloth or pliers to gain a secure grip, pull off the membrane.
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7
Place the ribs on a baking sheet.
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8
Sprinkle the rub on both sides of the ribs, rubbing it into the meat.
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9
Cover the ribs and marinate for at least 1 hour or for up to 4 hours.
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10
Melt the butter in a saucepan.
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11
Add the vinegar, bourbon and coffee and gently simmer for 1 minute.
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12
Whisk in salt and pepper to taste.
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13
Let the mixture cool to room temperature.
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14
Set up the grill for indirect grilling and preheat to moderate (325 to 350).
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15
Oil the grill grate.
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16
Arrange the ribs, bone side down, in the center of the grate over the drip pan away from the heat.
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17
If working on a charcoal grill and using wood chips, toss half on each mound of coals.
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18
Cover the grill and cook for 45 minutes.
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19
Mop or brush the ribs on both sides with mop sauce.
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20
Cover the grill and continue cooking until the ribs are well browned and cooked through, yet tender enough to pull apart with your fingers, 1/2 to 3/4 hour more (1 1/4 to 1 1/2 hours in all).
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21
Mop the ribs once or twice more and, if using a charcoal grill, replenish the coals as needed.
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22
When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
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23
During the last few minutes, brush the ribs on both sides with Cafe au Lait Barbecue Sauce and move them directly over the fire.
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24
Sizzle the sauce on the ribs for 1 to 2 minutes per side.
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25
Transfer the ribs to a large platter or cutting board.
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26
Cut the racks in half, widthwise (or into individual ribs).
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27
Serve at once with the remaining Cafe au Lait Barbecue Sauce on the side (or drizzled over the ribs if desired).
