Miami Glazed Ribs

• 4 lb. beef short ribs
• 1-2/3 cups coffee
• 1 cup fancy molasses
• 2/3 cup cider vinegar
• 1/2 cup tomato paste
• 2 tbs. Worcestershire sauce
• 1 tbs. ground ginger
• 1 tsp. salt
• 1/4 tsp. allspice
• 1/4 tsp. hot pepper sauce.

In large pot, cover ribs with cold water; bring to boil. Reduce heat, cover and simmer for 45 minutes or until fork-tender; drain and transfer to 13 x 9 inch baking dish.

In saucepan, combine coffee, molasses, vinegar, tomato paste, Worcestershire sauce, ginger, salt, allspice and hot pepper sauce; bring to boil. Reduce heat and boil gently for 15 minutes or until reduced to 2-2/3 cups. Pour over ribs, turning to coat; let cool. Cover and refrigerate for at least 4 hours or for up to 24 hours.

Cover dish tightly with foil; bake in 325 o oven for 30 minutes. Turn ribs and bake, uncovered and basting occasionally, for 45 minutes or until meat almost falls off bone and sauce in thickened. Makes 6 servings