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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.
