Recipe: Pork Ribs with Blackjack Barbecue Sauce

4 to 6 servings

Sauce:

- 1 cup strong black coffee

- ¾ cup Worcestershire sauce

- 1 cup ketchup

- ½ cup cider vinegar

- ½ cup brown sugar

- 3 tablespoons chili powder

- 1 teaspoon salt

- 2 cups finely chopped onion

- 4 medium cloves garlic, peeled and minced

Ribs:

- 4 pounds boneless country-style pork spareribs

1. 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.

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

3. To prepare 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.

4. 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.

5. 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.

From "The Star of Texas Cookbook" from The Junior League of Houston