Easy, Oven Roasted Fall-Off-The-Bone Ribs

For the Ribs:

1 slab of baby back ribs

Joe and Son's Coffee Chili Rub

For the Sauce

1 cup Traditional 18-Year, Espresso, Dark Chocolate or Fig Balsamic Vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

RIBS INSTRUCTIONS:

Place ribs in a baking dish. Generously season both sides with Joe and Son's Coffee Chili Rub.

Cover the ribs with aluminum foil.

Bake the ribs at a low temperature (275F) for 3 to 4 hours or until they are tender.

Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized.

BBQ SAUCE INSTRUCTIONS:

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.