Pork Ribs with Espresso Barbecue Glaze
Recipe courtesy Michael Chiarello (modified slightly)

This sauce has a nice rich flavor. Be careful because it burns easily; use it only as a glaze to finish off the ribs.

1 rack baby back ribs (about 4 to 6 ribs per person)
Grey salt [we used regular salt]
Freshly ground black pepper

Espresso Sauce

2 tablespoons mashed and minced garlic
2 tablespoons extra-virgin olive oil
1/2 cup cider vinegar
1/4 cup soy sauce
1 cup ketchup
1 cup honey (try using less next time)
Grey salt
1 demitasse cups espresso (or about 1/4 cup of strong coffee or instant espresso)
Fresh ground black pepper

Faith note: I used 1/2 cup regular strength coffee and simmered it for about 15 minutes until reduced to 1/4 cup. Probably not the best option, but the sauce was very good.

To make the Espresso Sauce:

Mash garlic with the side of a knife and then mince finely to release oils.

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks.

Yield: about 2 1/2 - 3 cups

Preheat oven to 300 degrees F.

Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.

Salt and pepper on both sides and pat spices into the meat. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. 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. Don't rush the cooking, they need to cook slowly.

One-half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember so the honey doesn't burn). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times. Alternatively, you can finish these off in the oven keeping the temperature low and brushing and turning every 10 minutes. Be careful not to burn them; the honey burns easily.