PORK RIBS WITH BLACKJACK BARBECUE SAUCE

4 pounds boneless country-style pork spareribs
FOR THE SAUCE:
1 cup strong black coffee
3/4 cup Worcestershire sauce
1 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons chili powder
1 teaspoon salt
2 cups finely chopped onion
4 medium cloves garlic, peeled and minced

TO PREPARE THE SAUCE:
In a 3-quart saucepan, combine the coffee,
Worcestershire sauce, ketchup, vinegar, brown sugar, chili powder, salt, onion and garlic. Bring to a boil, reduce the heat and simmer 20 minutes. Stir often.

Puree the sauce in a food processor or blender. Cool. (The sauce can be made 2days in advance and held in the refrigerator.)

TO MARINATE THE RIBS:
Place the ribs in a large glass dish or bowl, or a gallon-size zip-top bag. Pour half of the sauce over the ribs and turn gently. Cover dish or close bag and marinate in the refrigerator at least 8 hours. Refrigerate reserved sauce.

WHEN READY TO COOK:
Remove the ribs from the marinade and place on a rack in a foil-lined roasting pan. Discard the marinade.

Roast the ribs in a preheated 325-degree oven 1 hour, basting with the reserved sauce every 20 minutes.

TO FINISH RIBS:
In a covered grill, arrange medium coals around a drip pan. Place spareribs on grill rack over drip pan but not over coals. Lower grill hood. Grill for 30 minutes, brushing occasionally with the sauce. Let ribs rest 5 minutes before serving.

Makes 4 to 6 servings
Source: The Star of Texas Cookbook from The Junior League of Houston