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Ribs with Espresso Barbecue Sauce

    2 tablespoons hot Mexican-style chili powder
    1 tablespoon paprika
    1 tablespoon ground cumin
    1 1/2 teaspoons salt
    3/4 teaspoon ground black pepper
    4 pounds baby back pork ribs

    1 12-ounce bottle dark beer

    1 18-ounce bottle good-quality barbecue sauce
    1/2 cup water
    2 tablespoons (packed) golden brown sugar
    1 tablespoon instant espresso powder

  Preheat oven to 400F. Whisk chili powder, paprika, cumin, salt, and
 pepper in small bowl to blend. Rub spice mixture all over ribs. Place
 ribs in heavy large roasting pan.
  Boil beer in medium saucepan until reduced to 1 cup, about 5
 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake
 ribs until fork-tender, about 1 hour 30 minutes.
  Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso
 powder in heavy medium saucepan. Simmer until flavors blend and sauce
 thickens slightly, stirring occasionally, about 10 minutes. (Ribs and
 barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover
 separately and refrigerate.)
  Prepare barbecue (medium heat). Brush ribs with some barbecue sauce.
 Grill ribs just until heated through, about 3 minutes per side.
 Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs
 with more barbecue sauce. Serve ribs, passing remaining barbecue
 sauce separately.