Step 1

Make the barbecue coffee rub:

Step 2

Combine all ingredients in a large mixing bowl and store in an airtight container until ready to use.

Step 3

Make the espresso barbecue sauce:

Step 4

Combine all ingredients in a 1-quart sauce pot and bring to a simmer over medium heat.

Step 5

Once the sauce comes to a simmer, reduce the burner to low and cook for 30 minutes to achieve desired flavor and consistency.

Step 6

Allow the barbecue sauce to cool, then transfer to a non-reactive, food-safe container and refrigerate until ready to use.

Step 7

Make the ribs:

Step 8

Preheat oven to 275 F.

Step 9

Season the entire rack of ribs with 1 cup of the coffee rub and allow them to sit at room temperature with the seasoning for at least 1 hour or in the refrigerator overnight.

Step 10

In a small container, whisk together the stout, coffee and 1/2 cup light brown sugar, and transfer it to a spray bottle for spritzing the ribs.

Step 11

Line a baking tray with aluminum foil and place a baking rack on top. Place the seasoned ribs on the baking rack and cook for about 2 hours, spritzing with the coffee and stout blend about every 15 minutes.

Step 12

After 2 hours of cooking, remove the ribs from the oven. Lay out 2 long pieces of heavy-duty aluminum foil on a steady work surface.

Step 13

Place the ribs on top of the prepared sheet trays, meat-side up. Sprinkle the meat with the remaining 1/4 cup of light brown sugar and then drizzle the honey and dot with butter.

Step 14

Flip the ribs over so they are meat-side down and wrap them tightly with the aluminum foil. Return them back to the baking rack on the baking tray and continue to cook for an addition 1½ to 2 hours, or until the internal temperature reaches between 195 F to 200 F.

Step 15

Remove the ribs from the oven and allow them to rest for 15 minutes at room temperature in the foil.

Step 16

Once rested, open the foil and transfer the cooked ribs to a cutting board, reserving any juices in the foil. Cut the ribs into single bones, transfer the cut ribs to desired serving platter, drizzle on any of the reserved liquid from the foil and serve with the espresso barbecue sauce on the side.