Oven-Baked Espresso-, Cocoa-, and Chili-Rubbed Baby Back Ribs

Ingredients

• 1/4 cup finely ground espresso beans
• 1/4 cup ground chili powder, such as ancho
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons smoked Spanish paprika
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 2 teaspoons freshly ground black pepper
• 2 racks of baby back ribs
• 12-ounce can of beer
• 1/4 cup packed brown sugar

Directions

1. Set an oven rack in the middle position, then heat the oven to 275 degrees F. In a small bowl, mix together the espresso, chile powder, cocoa, paprika, salt, oregano, onion powder, garlic powder and black pepper until the rub looks even.
2. Line a large baking sheet with foil, lay the ribs on it, and work half of the rub over the meat. Slide the pan into the oven and let the ribs cook until some of the fat has melted away and the meat is beginning to soften, about 2 hours.
3. Take the ribs out of the oven. Lay out 2 large sheets of foil so they overlap, crimp them together along the long side, and place the ribs on top. Pour the beer over the ribs, bring the foil up around them, and close the packet tightly. Put the meat back in the oven and keep cooking until it is fall-off-the-bone tender, about 1 hour longer.
4. While the ribs cook, stir the brown sugar into the reserved rub. Pull the ribs from the oven, then increase the oven temperature to 375 degrees F.
5. Pour off and discard the cooking liquid, move the ribs back to the baking sheet, and coat them generously with the brown sugar rub. Return the ribs to the oven.
6. Take the ribs out when the brown sugar coating is caramelized and just shy of burned, about 15 minutes. Serve immediately.