How to make it

  • For marinade:
  • --------------------
  • Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve.
  • Add syrup and next 3 ingredients; stir until ice melts.
  • Add ribs.
  • Place plate atop ribs to keep submerged.
  • Cover and chill 4 to 6 hours.
  • Drain ribs; discard marinade.
  • DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
  • ------------------
  • For short ribs:
  • -------------------
  • Preheat oven to 325°F.
  • Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown.
  • Using slotted spoon, transfer bacon to plate.
  • Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch.
  • Transfer to large plate.
  • Add onions, shallots, garlic, and jalapeño to pot.
  • Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
  • Add coffee and broth; stir, scraping up browned bits.
  • Add chili sauce and all remaining ingredients; bring to boil.
  • Add bacon and ribs, cover, and transfer to oven.
  • Braise until meat is tender, about 2 hours 15 minutes.
  • DO AHEAD: Can be made 2 days ahead.
  • Cool slightly.
  • Chill uncovered until cold, then cover and keep chilled.
  • Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
  • -------------------------
  • Transfer ribs to plate; tent with foil to keep warm.
  • Spoon fat from surface of sauce.
  • Boil sauce until reduced to 2 cups, about 5 minutes.
  • Pour sauce over ribs.

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  • zanna 13 years ago
    Sounds soooo good.Great post:).
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