INGREDIENTS

• 3 to 4 pounds AngusPride® bone-in beef ribs

• 2 tablespoons dark-roast coffee beans, finely ground
• 2 tablespoons chili powder
• 2 tablespoons dark brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

• 1 10-ounce bottle pomegranate vinegar
• 1 18-ounce bottle Sweet Baby Ray's® BBQ Sauce
• 1 pound frozen sour cherries
• 1 cup beef broth or beef stock

INSTRUCTIONS

1. Prepare coffee rub first by combining all ingredients together. Apply to both sides of beef ribs and allow to sit in refrigerator for a minimum of 3 hours.
2. Preheat outdoor grill. Place ribs on grill for approximately 6-8 minutes per side to get some grill marks and color on ribs.
3. Preheat oven to 350°F.
4. Place ribs into Dutch oven. Pour vinegar, BBQ sauce, frozen cherries and beef stock over top of ribs. Cover with lid.
5. Cook for 3 hours until ribs are fork tender but not falling off bone.
6. Once ribs are cooked, remove from pot. Place remaining sauce in Dutch oven over medium heat. Bring to a boil, then reduce to simmer. Simmer for 10 minutes. Place hand mixer in sauce and blend until cherries are pureed and sauce is thickened.
7. Brush some sauce on top of ribs and place back into oven until sauce becomes tacky. Place any remaining sauce in bowl and serve on the side.