Barbeque Baby Back Ribs with Espresso Sauce

2 racks baby back ribs (about 4 to 6 ribs per person) 

Sea Salt salt 

Freshly Ground Black Pepper

Espresso Sauce

Preheat oven to 325 degrees F. 

Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on  waxed paper for easy cleanup.  Liberally salt and pepper the ribs on both sides massaging the spices into the meat.   Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. Line a sheet pan with foil and stack the ribs closely together 3 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. 

Transfer the ribs to a preheated grill ½  hour before serving, (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times. 

Espresso Barbecue Sauce:

4 TB mashed and minced garlic 

4 TB extra virgin olive oil 

1 cup apple cider vinegar 

1/2 cup Braggs Liquid Aminos or soy sauce 

2 cups ketchup 

2 cups honey 

Sea salt 

½ cup of strong coffee or instant espresso 

Fresh ground black pepper 

Smash garlic with the side of a knife and sprinkle with salt.  Mash into a paste. Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add vinegar, soy sauce, ketchup, and honey and stir well. 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 5 to 6 cups