Classic Barbeque Spare Ribs

1 Tbsp. Chili Powder
1 Tbsp. Ground Coffee
1 Tsp. Ground Cumin
4 Tbsp. Brown Sugar
¾ Tsp. Cayenne Pepper
Salt and Black Pepper
6 Lbs. Spare Ribs (2 Racks) Trimmed of Excess Fat
¾ Cup Ketchup
1/3 Cup Apple Cider Vinegar
¼ Cup Molasses
2 Tbsp. Tomato Paste

Heat oven to 275 degrees F. Make the rub; in a small bowl, combine the chili powder, coffee, cumin, 2 tbsp. of the brown sugar, 1.2 tsp. cayenne, 2 tsp. salt and 1 tsp black pepper. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 ½ to 3 hours. Meanwhile, make the sauce; in a saucepan, combine the ketchup, vinegar, molasses, tomato paste, and remaining 2 tbsp. of sugar and ¼ tsp of cayenne, and ½ tsp. black pepper. Simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Transfer ½ cup of the sauce into a small bowl for serving. Heat grill to medium- high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4-5 minutes. Serve with the reserved sauce.

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